Corn and Green Pea Tomato Curry

I've grown tomatoes in planters in the backyard for the past several years, but this year the plants are yielding the most abundant crop yet. This of course means that I currently have an excess of tomatoes, so I am trying to focus on them when making meal plans. I may just have to dry them or preserve them in jars for the winter if they keep coming off the vine as fast as they have been lately.

In the meantime, my husband enjoys cutting the juicy fruits into slices and eating them sprinkled with sea salt and a little freshly cracked black pepper. And I have been adding tomatoes to salads, curries, salsas and dips and include them whenever in anything I can where they might be appropriate. The night that I made this simple vegetable curry was an oppressively hot and humid day when all I wanted was a light refreshing meal — especially after having eaten a rather large and heavy brunch. The occasion of having some beautiful local fresh sweet corn and garden peas was just the inspiration I needed to, for a light but zesty and extraordinarily flavorful dinner. The lovely contrasts in color are matched by the layers of sweet, tangy and spicy flavors and the pop-in-your-mouth bites of fresh corn and peas in a smooth and zesty tomato sauce.

I cooked up some quinoa to go along with the curry and served it all up with a few poppadums for a perfect light summer meal that made good use of local produce too. Feel free to included whatever vegetables you may have on hand, adjusting the liquid component and cooking time accordingly.

Corn and Green Pea Tomato Curry

Recipe by Lisa Turner
Cuisine: Indian
Published on August 28, 2013

Simple, light and zesty Indian-style tomato and vegetable curry with fresh sweet corn and peas popping in your mouth

Preparation: 15 minutes
Cooking time: 30 to 40 minutes

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Ingredients:

2 ears fresh corn or 2 1/2 cups frozen corn
2 teaspoons oil or butter
1 large shallot or small onion, finely chopped
1 medium carrot, diced
3 red or green chilies, seeded and finely chopped
1-inch piece fresh ginger, minced or grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon Kashmiri or other chili powder
1/4 teaspoon cayenne
pinch of asafetida
1 large tomato, partially seeded and finely chopped
1 cup fresh or frozen peas
generous handful of fresh parsley or cilantro, trimmed and chopped
1/2 teaspoon garam masala
1 teaspoon sea salt, or to taste

Instructions:

If using fresh corn, lightly roast the ears in their husks in a preheated 425°F oven for 15 minutes. Cool and then pare the kernels from the cobs. Alternately, you can boil the ears for 5 minutes or until the corn is just tender. Set aside.
Heat the oil or butter in a medium saucepan over medium heat. When hot, add the shallot or onion and stir for 2 to 3 minutes to soften. Add the carrot and stir for another 2 to 3 minutes. Toss in the chilies and ginger, and continue to stir another 2 minutes.
Add the ground coriander, cumin, turmeric, chili powder, cayenne and asafetida to the pan and stir for 30 seconds. Add the tomato. If using fresh peas, add them now as well. Cook, stirring occasionally, for 5 to 7 minutes or until the tomato starts to thicken.
Now add the corn and half of the parsley or cilantro. If using frozen peas, add them now. Continue to simmer for another 3 to 4 minutes, stirring often, until the corn and peas are tender but still plump.
Stir in the garam masala and sea salt, and let simmer for another minute.
Stir in the remaining parsley or cilantro. Remove from heat, cover, and let stand for 5 minutes before serving.
Serve hot with fresh cooked white rice or quinoa.

Makes 4 servings