This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"...great things may come from moments of nothingness."
-Alexander McCall Smith, Author
Curry can be overpowering, so less is more. Depending on the curry powder you purchase, a teaspoon may be overly spicy. Once you find a curry that you like, and you know how spicy or strong it is, keep buying that one.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers in salads or as a side dish.
|1 tsp||olive oil|
|1 small||shallot or 1/2 small onion (divided)|
|2 medium||ears fresh corn (kernels shucked from the cob)|
|1/2 cup||reduced-fat (lite) unsweetened coconut milk|
|1 1/2 cups||water|
|1 tsp||curry powder|
|fresh ground black pepper (to taste)|
Place the olive oil in a medium skillet over medium-high heat.
Add the shallots and cook, stirring continuously, for about 2 minutes. Adjust the heat so that the shallot does not brown or burn.
Add the corn kernels. Cook for about 5 minutes. Stir occasionally.
Add the coconut milk, water, curry powder, salt and pepper.
Stir and reduce the heat until the corn is simmering. Cook for about 15 minutes until all of the liquid has evaporated.
Serving size: about 1 cup
Amount Per Serving
|Calories 170||Calories from Fat 78|
|% Daily Value|
|Total Fat 8g||14%|
|Saturated Fat 5g||20%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 24g||8%|
|Dietary Fiber 2g||10%|
|Vitamin A 8%||Vitamin C 15%|
|Calcium 2%||Iron 9%|
|Vitamin K 2 mcg||Potassium 402 mg|
|Magnesium 46 mg|