Baby Corn Coconut Curry

Spiced & Crunchy

Total Time: 45-60 mins

Difficulty: Easy Breezy

Servings: 3-4

Whether you love baby corn or not, this recipe will hit the spot. It's spiceful, herbaceous, crunchy, creamy and loaded with nutrition. This dish is inspired by South Asian cuisine and doesn't require too much work, but still leads to a curry with a lot of depth and flavour to keep those taste buds on Cloud 9.

Baby Corn Coconut Curry

Total Time: 45-60 mins

Difficulty: Easy Breezy

Servings: 3-4

TIME TO COOK

The Recipe

Ingredients:

1/3 Block of Tofu (~130g)
1 Can Chopped Baby Corn
1 Red/Orange Bell Pepper
1/3 Cup Frozen Peas
1 Med Onion
2-3 Red Chilies (I used 3 and it was awesome, but spicy)
2-3 Cloves Garlic
2″ Ginger (21g)
1″ Galangal (11g – Optional or use an extra 1″ ginger if not available)
1/2 Stalk Lemon Grass
1 Cup Water
1 Tsp Soy Sauce
1 Tsp Garam Masala
1/16 Tsp Cinnamon (Pinch)
Salt
Oil

Possible Garnishes:

Green Onions
Chopped Roasted Cashews
Black Sesame

Galangal is a ginger type root used in many South Asian dishes. It’s not as spicy as ginger, but adds more of a floral note to the dish.

Step 1: Curry Base

Place a non-stick pan or pot on med-high heat.
Add 1 Tbsp of oil.
Roughly chop (they will be blended so no need to be fancy here):
1 Red/Orange Bell Pepper
1″ of the Ginger
1″ of Galangal
1/2 Med Onion
1/2 the amount of Red Chilies you’re using
2-3 Cloves of Garlic.
Toss in the pan when hot.

Step 2

Combine in a small bowl or add directly to the pan:
1 Tsp Garam Masala
1/16 Tsp Cinnamon
1/2 Tsp Salt (or to taste)
Add to pan/pot and mix all the ingredients together
Allow to cook for 5mins

Step 3

Add 1/2 Cup Water to the pan/pot
Stir ingredients together
Allow to simmer for 3-4mins

Step 4

Once the curry base has simmered, add the mixture to a blender
Add 1 Can Coconut Milk
Blend until smooth
Set aside for now

Step 5: The Tidbits

Next, we’re going to get all the tidbits in the curry going
Add 1 Tbsp oil to a non-stick pan/pot on med-high heat
Chop up 1/3 block of tofu into rectangular pieces
Add to the hot oil
Cook until they get a little crispy (about 3-4mins)

Step 6

Drain a can of chopped baby corn and add to the crispy tofu
Cook until you develop some crispy, roasted looking edges on the corn (see picture – about 3-4mins)
Complete Step 7 in the meantime

Step 7

Mince the following ingredients and add to the pan once the corn has some roasted edges:
1″ Ginger
1/2 Med Onion
Rest of your Red Chilies
Stir everything together
Cover with lid
Allow to cook for 3-5mins

Tip: When cooking tofu and wanting to add maximum flavour. Cook the tofu first to get all the moisture out and then add other ingredients, like onion which will release liquid flavour (not sure of a better way to put it haha), and cover with a lid. This will allow that tofu to absorb all the tasty goodness released by the other ingredients.

Step 8: Come Together

Once the ingredients above have cooked, add in the curry base we made previously.
Add 1/2 Cup of Water
Add 1/3 Cup of Peas
Add 1 Tsp Soy Sauce
Add 1/2 Stalk of Lemon Grass (Bash the stalk with the back of a knife first to release the oils and flavors)
Allow to simmer for 8-10mins
Taste for seasoning

Final Step!

Chop up some Green Onion and Roasted Cashews for garnish.
Top with a little black sesame seeds.
Damn does it smell good in here!!
Serve with some naan, rice, quinoa, or just toss a spoon in it and go to town.

Yes, that was a Beatles reference up there. If you know, you know.