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Red Bean and Corn Curry
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Source: https://recipheon.com/en/recipes/main-dishes/red-bean-and-corn-curry
About this recipe
Red bean and corn curry is a quick plant-based meal with onion, coconut milk, and mild curry powder. Beans make the dish more filling, corn adds sweetness, and coconut milk creates a creamy dairy-free sauce. Mild curry powder gives the dish a warm, aromatic character without overpowering the simple ingredients. This is a good meatless curry recipe when you want something warm made from ingredients that are easy to keep on hand.
Ingredients
1/2 can of red beans
80 g corn
150 ml coconut milk
1 onion
1 teaspoon mild curry powder
1 tablespoon canola oil (about 12 g)
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Chop the onion and drain the beans and corn so the curry thickens more quickly.
Heat the oil in a skillet over medium heat. Cook the onion for 2–3 minutes, until softened. Add the curry powder near the end and stir briefly, just until fragrant, without letting it burn.
Add the beans and corn, then cook for another 2–3 minutes, stirring gently so the beans do not break apart in the skillet.
Pour in the coconut milk and add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Simmer gently over low heat for 6–8 minutes, stirring along the bottom, until the sauce thickens slightly and the beans and corn are evenly hot.
Serve immediately, when the coconut sauce coats the beans and corn and the dish is hot but still has a distinct texture.
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