Corn and Tomato Curry

Corn and Tomato Curry


Ingredients


  • The kernels of two large, steamed ears of corn
  • 1 large tomato diced
  • 1/2 Cup chopped fresh spinach
  • ½ yellow onion diced
  • Olive Oil
  • 1 tsp black mustard seeds
  • 2 tsp Fire and Spice Masala
  • Salt, Black Pepper and Garlic Powder to taste

Instructions


  1. Heat 2 tablespoons of olive oil on High Heat into a large pan.  Once the oil starts to shimmer, add the mustard seeds and cover them until you hear them pop.  Remove the pan from the burner and lower the heat to medium.  Return the pan to the burner and add the onions and cook down until they are translucent.  
  2. Add 2 tsp of Fire & Spice Masala to the pan.  Add olive oil as needed to form a dense liquid (the mixture should not be too oily nor too powdery).
  3. Add the corn and tomato into the pan and coat it with the Fire & Spice Masala/Onion mixture.   
  4. Season to with salt, black pepper and garlic powder to taste.  
  5. Cook for 5 minutes on medium heat.  
  6. Stir in spinach and cook until it is wilted.