Spinach and Corn curry

Spinach and Corn curry

There's no way I can top that previous post by hubbs. You can tell he's very particular about his cereal, and doesn't deviate from those painstaking steps to achieve the perfect bowl. He often opts for cereal when there's real food in the refrigerator - maybe using the microwave is one step more than he'd like to take before enjoying a meal :)

Before I left for DC, I made a couple things for hubbs. I made a chicken curry which was kinda blah because in my paranoia about not cooking the chicken enough, I overcooked it and it was dry instead of juicy. I also made this veggie dish in the 30 minutes before I left for my flight.

Ingredients:

  • 1 cup frozen corn
  • 1 cup frozen (or fresh) spinach
  • 1 large tomato
  • 1 medium onion
  • 2 cloves garlic
  • 1 dried red chili
  • 1/4 tsp turmeric
  • 1/2 tsp red chili powder
  • pinch of asafoteida
  • 1/2 tsp channa masala
  • 1/2 tsp cumin seeds

Prep:

Heat oil in a pan. Add cumin seeds and dried red chili. When seeds pop, add turmeric, asafoteida, red chili powder, and chana masala. Saute this masala mixture for 30 seconds, then add chopped onion and garlic. When onions soften, add tomatoes and cook for 3-4 minutes. Add corn and spinach to tomato-y sauce and cook with lid on for 10-15 minutes. Serve hot over rice, quinoa, or with chapattis.

 Spinach and corn curry

Spinach and corn curry