1/2 tbsp olive oil
1 large white onion halved and sliced thin
2 jalapeños, 1 sliced, 1 minced
2 cloves garlic minced
1 tablespoon fresh ginger minced
1 tablespoon curry powder
3 cups fresh raw sweet corn kernels
2 cups fresh tomatoes, seed removed, diced
1 cup coconut milk
juice of 1/2 of a lemon
salt to taste
1/4 cup chopped fresh cilantro
12 ounce package jumbo
2 teaspoons curry powder
2 teaspoons olive oil
1 – 12 ounce package frozen cauliflower rice
2 tablespoons coconut milk
Salt & Pepper to taste
Heat the oil in a large skillet over medium-low heat. Sauté onion stirring occasionally, until the onion is translucent, 5-7 minutes.
Add the minced jalapeño, garlic, and ginger, and cook for 1 minute more.
Add curry powdered cook for about about 30 seconds, stir in the corn and cook for another 2 minutes.
Add diced tomatoes and 1/2 cup of coconut milk. Bring to a gentle boil, reduce heat to medium low, and cover.
Simmer, stirring occasionally, for 20-30 minutes, until corn is cooked and tomatoes have broken down.
Remove cover and stir in the lemon juice, remaining 1/2 cup of coconut milk and half of the cilantro.
Cook for 2-3 minutes. Season to taste with salt and pepper.
Serve with cauliflower rice and grilled shrimp.
Cook cauliflower rice according to package directions. Add 2 tablespoons of coconut milk and cook until evaporated. Season with salt and pepper. Garnish with cilantro or parsley if desired.
In a large zip loc bag place shrimp, curry powder and oil. Toss until shrimp is coated.
Heat grill pan or grill to medium high heat. Remove shrimp from bag and place on grill. Grill for 3-4 minutes per side.
Keywords: sweet corn, tomatoes, curry, quick, easy, main dish