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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I haven't had a chance to try it yet, but it looks wonderful. The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris. Ingredients:
1 tablespoon butter |
1 medium onion, coarsely chopped |
1 garlic clove, minced |
1/2 teaspoon curry powder (hot madras type) |
5 cups corn, cut from cob or 5 cups frozen corn |
1/2 teaspoon cornstarch |
1 cup coconut milk |
2 medium tomatoes, peeled, seeded, and coarsely chopped |
salt |
pepper, freshly ground |
Directions:
1. Heat butter in saucepan over medium heat until foaming. Add onion and garlic to butter. Cook until lightly browned, stirring occasionally.
2. Add curry powder, stirring to coat the onions well. Add corn, stir, and continue to cook.
3. In a small bowl, add the coconut milk slowly to the cornstarch, stirring to prevent lumps. Add this mixture to the corn mixture, stirring well.
4. Add remaining ingredients. Lower heat, and cook for about 7 minutes, stirring occasionally. The coconut milk should be mostly absorbed.
5. Serve warm.
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