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Switch up your usual routine with this delicious, easy, and mouthwatering Caribbean style Baby Corn Curry. Inspired by the North Indian Curry Masala dish and fused with island techniques. This recipe is full of flavour, easy to make, and ready in under 30 minutes!
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Indian History of Baby Corn Masala Curry
I got the inspiration for this recipe during vacation in Vietnam where baby corn (my favorite) was in abundance. I thought I was completely unique in deciding to curry it Caribbean style when I did more research and discovered this recipe is ages old in North Indian cuisine.
The method for making Indian baby corn masala is quite different and includes ingredients such as cashews and cinnamon. I wanted to keep this recipe somewhat Caribbean style with Indian inspiration so is a combination of flavours and overall delicious!
What You’ll need
- Baby Corn
- Mushrooms
- Tomatoes
- Onion
- Red Chilli
- Red Bell Pepper
- Garlic
- Ginger
- Coconut Milk
Seasonings you need
- Curry Powder
- No Salt Seasoning– A key ingredient to making delicious low sodium dishes! My favorite brand is by Mrs. Dash, use this link to get your own bottle.
- Jamaican All Purpose– Very important for Caribbean inspired recipes. Get your hands on quality seasoning using this link.
- Garlic Powder
- Onion Powder
- Salt
How to make Baby Corn Curry
Step One:
Chop the baby corn and red bell peppers into medium large size chunks (your preference). De-seed the red chilli and cut into thin slices . Cut the other fresh herbs and prepare for sautéing.
Step Two:
Heat a pan with oil and sauté the fresh herbs and dry seasoning until fragrant or for at least 2 minutes. Add in the mushrooms and water; allow to cook for about 5-7 minutes.
Step Three:
Add in the coconut milk and cook down for about 5 minutes. After the coconut milk has simmered, add the baby corn. Stir to combine ingredients and cover the pan. Allow everything to cook for another 5 minutes. Salt to taste and enjoy!
How to store baby corn curry
Due to the coconut milk present, this recipe can store for about 3-4 days. Its great for meal prep and tastes heavenly with Jamaican Rice and Peas. It can be frozen in airtight plastic bags and last in the freezer for about 1.5 – 2 weeks so get your meal prep on!
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