SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY
Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It's an intense, rich side dish for roast chicken, pork or a full-flavored fish like salmon or mackerel. If it's not corn season, substitute frozen corn and shave a minute or two off the cooking time. In either case this dish comes together in a flash.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a large sauté pan over high heat and add oil; let heat for 30 seconds. Add shishitos and let blister, tossing them in the pan, about 2 to 3 minutes. Add corn and cook, stirring, until lightly browned and tender, 2 to 3 minutes longer.
- Lower heat to medium and add curry paste, white wine and butter. Cook until sauce begins to coat vegetables, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 4 grams, TransFat 0 grams
BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!
Provided by Arpita
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
- Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
- Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g
CURRIED CORN
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
CURRIED CORN WITH RED PEPPER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut and scrape corn off cob.
- Core the pepper and cut it lengthwise. Discard the inner veins and seeds. Cut the pepper in 1/4-inch pieces.
- Heat the butter in a skillet. Add the pepper pieces, onion and garlic. Cook, stirring, over medium heat until wilted, about 2 minutes. Sprinkle with curry powder and cook, stirring, about 30 seconds. Add the corn, salt, pepper and yogurt. Cook, stirring, about 2 to 3 minutes. Serve hot.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 9 grams, TransFat 0 grams
CURRIED CORN AND SWEET RED PEPPERS
Make and share this Curried Corn and Sweet Red Peppers recipe from Food.com.
Provided by LonghornMama
Categories Corn
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat; add red pepper and cook, stirring constantly until tender.
- Stir in corn, curry powder, salt and pepper. Cook 3 minutes, stirring often.
- Stir in whipping cream; cook, stirring constantly until thickened.
CURRIED CORN AND PEPPERS
This is great with scrambled eggs for a brunch, or even served as a filling for burritos. The receipe is from "Moosewood Restaurant Cooks at Home"
Provided by Mrs.Habu
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute the scallions and bell pepper in the butter on medium heat for about 2 minutes Stir in the curry powder and the corn Add the tomatoes Continue to cook for about 5 minutes, stirring frequently Add salt and pepper to taste.
Nutrition Facts : Calories 138.5, Fat 4.3, SaturatedFat 2.1, Cholesterol 7.6, Sodium 248, Carbohydrate 25.7, Fiber 4.4, Sugar 7.1, Protein 4.1
CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD
Make and share this Curried Corn, Zucchini and Bell Pepper Salad recipe from Food.com.
Provided by evelynathens
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine oil, curry powder and garlic in small skillet.
- Stir over medium-low heat until fragrant, about 5 minutes.
- Cool completely; discard garlic.
- Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
- Stir in curry mixture (can be prepared 1 day ahead).
- Grill or bbq peppers until charred and blackened on all sides.
- Put into a plastic bag, close, and steam for 10 minutes.
- Peel and seed.
- Cut into ¼ inch wide strips.
- Brush zucchini with 2 tblsps olive oil.
- Grill or bbq until brown and tender, about 4 minutes per side.
- Cool slightly.
- Cut into ½ inch pieces.
- Boil corn until tender, drain well.
- Place corn, peppers, zucchini and onion in large bowl.
- Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).
Nutrition Facts : Calories 268.5, Fat 16.6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 535.1, Carbohydrate 30.6, Fiber 5.2, Sugar 10.7, Protein 5.3
CURRIED CORN WITH RED AND GREEN PEPPERS
Provided by Pierre Franey
Categories dinner, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the kernels from the corn.
- Core and remove the seeds from the peppers. Cut the peppers into very thin strips about 1 1/2 inches long.
- Heat the butter in a skillet. Add the scallions, garlic and curry powder. Cook, stirring, until the scallions are wilted. Add the corn, peppers and salt. Blend well, cover and cook over medium heat for about 2 minutes. Add the coriander, blend well and serve.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 9 grams, TransFat 0 grams
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