Fresh corn adds juicy bursts of sweetness to this flavorful Indian-inspired chickpea curry. Serve over basmati rice with a sprinkling of cilantro for an easy and flavor-packed summer meal.
- 1 tablespoon canola oil, or another high-heat oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon whole cumin seeds
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can chickpeas, drained and rinsed
- 3 cups fresh corn kernels (about 4 ears)
- 1 (14 ounce) can coconut milk
- 2-3 teaspoons garam masala (to taste)
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, or to taste
- 2 teaspoons lime juice
- ½ teaspoon salt, or to taste
- Black pepper to taste
- Cooked rice
- Fresh cilantro
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Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
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Add the garlic, ginger and cumin seeds. Continue to sauté for about 1 minute, until very fragrant and the cumin seeds darken.
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Stir in the tomatoes, chickpeas, corn, coconut milk, garam masala, turmeric, and cayenne pepper.
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Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for 20 minutes, or until the corn is tender, stirring occasionally.
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If you have an immersion blender, use it to blend about half of the mixture. Otherwise, blend in a food processor or blender, then return it to the pot.
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Stir in the lime juice and season with salt and pepper.
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Serve with rice and a sprinkle of fresh cilantro.
Nutrition information does not include rice.