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Curry Corn

 

Curry certainly holds one of Lean Lifestyle's sweet spots. Be it Indian, Caribbean, Thai or Japanese, if something can be curried, we will try it! Our Curry Corn recipe is a snack recipe where corncobs are curried using the strong flavored duck & goat curry spice mix used in Trinidad (to curry duck etc). Eaten cold or warm, it's great take away item for your road trips, afternoons at the beach and picnics by the lake.

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If you cannot get your hands on the duck & goat curry, do not be shy and try this recipe with any curry you have at home. The taste will change depending on the blend that you use. However if you like curry and corn, you cannot go wrong!

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INGREDIENTS
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  • 2 corncobs

  • 2 cups of coconut milk

  • 1 tbsp of Duck & Goat Chief Brand Curry

  • 1 tsp of roasted cumin (geera)

  • 1/4 cup of white onion, chopped

  • 1 tsp of garlic, chopped

  • 1/2 tbsp of cilantro, chopped

  • 2 thyme branches

  • 1 thai chili, de-seeded and chopped

  • 1 lime

  • 1 tsp of garlic powder

  • 1 tsp of onion powder

  • 1/2 tsp of celery salt

  • 1 tsp of Maggi vegetable stock

  • Salt

  • Black pepper

  • Chopped ciltranto for seasoning

  • Coconut oil

Coconut milk, corncobs
White onion, Garlic, Cilantro

*** The ingredients are given for eight curry corn chunks ***

Curry Corn, Vegan, Snack, geera, onion, garlic, cilantro, herbs,
 
DIRECTIONS

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  1. Peel and chop 1/4 cup of a white onion. Peel and chop 1 teaspoon of garlic. Wash, chop and de-seed one thai chili. Peel, wash and cut in 8 chunks the 2 corncobs.

  2. Heat a dutch oven or marmite. When the pot is hot add 2 tablespoons of coconut oil (or any other oil with a high smoking point). Shortly after add 1 tablespoon of duck & goat curry. You want to roast the curry first in some oil so that it can develop and spread its flavors. If the curry is drying up add a splash of water (be careful not to burn yourself when doing it). Cook for 1 minute the curry then add the onion, the garlic and the thai chili to the curry. Toss together the whole along with a splash of water just so that the mix is not burning but not too much so that it is does not start boiling. You should have a mix that looks like a thick paste.  

  3. Cook for 1 minute, and then add the corncobs chunks and the 2 cups of coconut milk. Mix well and add salt, black pepper, cilantro, thyme, onion powder, garlic powder, celery salt and the vegetable stock. Cook for 5 to 8 minutes at least (in Canada our cobs are softer so it does not require a long boil). Squeeze the juice of 1 lime in the pot. The lime will brighten up this dish as this blend of curry is very strong. Enjoy with a sprinkle some fresh chopped cilantro on top.

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