I was lucky enough to grow up with many cultures in our home.
My father is Scottish and loves his meat and potatoes and my mother is from East Africa so a lot of my mom’s cooking has an eastern African influence.
One of our favourites to make to accompany our traditional turkey dinner is corn curry.
I am one of those cooks who doesn’t measure anything so with all my recipes, measurements are approximate; you can adjust depending on your taste.
Ingredients
1 tbsp oil (my mom would use canola but I like avocado oil for a healthier option)
1 tbsp each brown poppyseeds, whole cumin seeds and mustard seeds (can skip mustard seeds if you don’t have on hand)
1 tbsp each ginger and garlic paste
3 tbsp tomato paste
1 tsp chillies (powder or flakes)
1 tsp turmeric powder
¼ cup water
Small bag of frozen corn (peaches and cream if you like sweet, otherwise just regular corn)
Salt to taste
1 tbsp lemon juice
Cilantro for garnish
Directions
Fry seeds on low to medium heat until they start to pop.
Add ginger and garlic and fry for a one minute or so.
Add tomato paste and fry for about one minute. Add a little water if it starts to stick.
Add turmeric, chillies, lemon juice and fry. Add remaining water so now you have a nice sauce.
Add corn and mix. Bring to boil then reduce to low and put the lid on for about 10 to 15 minutes or until corn is cooked throughly.
Add chopped cilantro and serve!
Tri-City News publisher Lara Graham has been a proud resident of Coquitlam since 1978.
