Sweet Corn Black Bean Curry
How to make healthy Indian Black Bean Curry. This simple vegetarian Sweet Corn Curry features a creamy tomato sauce flavoured with spices.
Servings: 8
Calories: 599kcal
Equipment
- Large Nonstick Skillet
- Spatula or Wooden Spoon
- measuring spoons
- measuring cups
Ingredients
- 1 tbsp Canola Oil
- 1 tsp Cumin Seeds
- 4 tbsp Scallions chopped
- 2 cups Pureed Tomatoes
- 2 tsp Kosher Salt
- 1 tsp Ground Turmeric
- 1 tsp Ground Cayenne Pepper
- 1 cup Whipping Cream
- 1 cup Water
- 12 oz Corn Kernels
- 4 cups Cooked Black Beans
- 1 tbsp Cilantro chopped
Instructions
- Heat the oil in a large pot on high heat for 1 minute. Sprinkle in the cumin seeds and allow to sizzle for 20 seconds. Add the scallions, stir and saute for 2 minutes.
- Stir in the tomatoes and reduce the heat to medium. Add the salt, turmeric, and cayenne, stir well, and cook the masala for 4-5 minutes.
- Slowly pour the whipping cream into the curry, being sure to constantly stir to prevent the cream from separating. Add the water, corn and black beans then increase the heat to high and bring to a boil. Cover, reduce the heat to low and simmer for 5 minutes.
- Serve hot sprinkled with chopped cilantro and naan bread or basmati rice.
Nutrition
Calories: 599kcal | Carbohydrates: 106.6g | Protein: 29.2g | Fat: 10.6g | Saturated Fat: 3.9g | Cholesterol: 17mg | Sodium: 631mg | Potassium: 2102mg | Fiber: 21.8g | Sugar: 10.4g | Calcium: 136mg | Iron: 11mg