Curried Corn

Sometimes you find a recipe that's so hilariously easy, with such a simple yet intriguing combination of tastes, that you're overcome by jealousy that you hadn't thought up the recipe yourself.

This recipe is borrowed and modified from what is becoming an extremely popular newish cookbook here at Casual Kitchen: Moosewood Restaurant Cooks at Home. Long-time readers will of course be familiar with our love of Moosewood cookbooks, including the venerable Original Moosewood Cookbook, written by the one and only @MollieKatzen, and the all-time ethnic classic Sundays at Moosewood Restaurant.

Cooks at Home, however, contains a huge collection of intriguing and diverse recipes that have the added advantage of being incredibly quick and easy to make.

The world needs more of these kinds of cookbooks, and I'm happy that this, as well as others like Jules Clancy's e-cookbook 5 Ingredients, 10 Minutes, are out there making easy and interesting home cooking accessible to the masses. These books prove conclusively that even people with the busiest schedules can still put healthy and interesting meals on the table with minimal fuss.

As for today's Curried Corn recipe, I made it in just 20 minutes on my very first try, which means you can probably make it in well less than that. I hope you enjoy this subtle and delicious recipe as much as we do.

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Curried Corn
(modified from Moosewood Restaurant Cooks at Home)

Ingredients:
1-2 Tablespoons olive oil
1 green bell pepper, chopped
1 cup chopped scallions, chopped
1 teaspoon hot curry powder
black pepper to taste
2-3 plum tomatoes, coarsely chopped
2-1/2 to 3 cups frozen corn (roughly 12 ounces)

Directions:
1) Saute the green pepper in the olive oil on high heat for 2-3 minutes.

2) Reduce heat to medium, add all other ingredients, and saute for 5-7 minutes more, until tomatoes have softened slightly and all of the vegetables are thoroughly heated through.

3) Serve immediately over rice or brown rice.

Serve as an entree for 3-4 or as a side for 5-6.
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Recipe Notes:
1) I'll keep today's notes short and sweet and simply address the near-freeitude of this recipe. Once again, it just makes me laugh out loud to see how little it costs to make recipes this healthy and easy.

Scallions 79c
Green bell pepper 98c
12 ounces frozen corn 94c
3 plum tomatoes $1.25
Oil, curry powder 5c

Total cost: $4.01: about $1.00-$1.34 per entree-sized serving, or 80c per appetizer-sized serving.





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