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Dinner Tonight: Corn, Tomato, and Potato Curry

I've always associated curries with smooth sauces, rich and pungent, a luxurious, complex blending of flavors surrounding long-simmered vegetables or meat. I think that's a pretty common conception. Which was why this recipe from famed Indian cookbook author (and actress) Madhur Jaffrey's Indian Cooking caught me off guard. Using produce from the height of summer, this curry turns corn and tomato into a dish entirely unfamiliar.

The flavors start with cumin and mustard seeds, then proceed with an herby shot of mint leaves, spicy green chiles, and the richness of coconut milk. Yet the corn still stays crisp and fresh and plays beautifully off the sweet tomatoes and creamy potatoes.

I served it with rice and plain yogurt and followed Jaffrey's advice: make this curry "as hot as you can manage." The spicy, sweet, and sour flavors are marvelous.

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