Summer Corn & Coconut Curry
Madras curry powder, a fiery, fragrant blend of spices, is named after the southern Indian city of Chennai, formerly known as Madras. This flavorful curry powder gives the summer corn & coconut curry a golden yellow hue. To round out the meal, we serve this high-protein, high-fiber dinner over a bed of brown rice.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and thinly sliced
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 1 tbsp Madras curry powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper (divided)
- 5.5 oz coconut milk
- 1 ear of corn, husked, kernels cut off the cob and cob reserved
- 4 oz Swiss chard, destemmed and roughly chopped
- 13.4 oz cannellini beans, rinsed and drained
- 1 lemon, half juiced and half cut into wedges
- 8.8 oz precooked brown rice
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add shallot, ginger, and garlic and cook until softened, 1 to 2 minutes. Add curry powder, cumin, a pinch of cayenne, and ½ tsp salt and cook until fragrant, 1 to 2 minutes. Stir in coconut milk and ¼ cup water. Bring to a simmer and cook until curry thickens, 3 to 4 minutes. Add corn, corn cob, Swiss chard, and butter beans. Cover and cook until chard is wilted and tender, 4 to 5 minutes. Stir in lemon juice and season to taste with salt. Discard corn cob. (4-serving meal: 2 tbsp vegetable oil, 1 tsp salt, ½ cup water) (TIP: Add more cayenne if you prefer more spice.)
Make small tear at top of rice bag and microwave for 1 minute. Divide rice between shallow bowls, top with summer corn and coconut curry, and serve with lemon wedges. Soup’s on! (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
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