Prep 8 mins
Cook 8 mins
This is great with scrambled eggs for a brunch, or even served as a filling for burritos. The receipe is from "Moosewood Restaurant Cooks at Home"
- 1 cup chopped scallion
- 1 red bell peppers or 1 green bell pepper, diced
- 1 tablespoon butter
- 2 teaspoons curry powder
- 2 1⁄2 cups frozen sweetcorn or 2 1⁄2 cups fresh sweetcorn
- 2 tomatoes, chopped
- salt and pepper, to taste
- In a large skillet, saute the scallions and bell pepper in the butter on medium heat for about 2 minutes Stir in the curry powder and the corn Add the tomatoes Continue to cook for about 5 minutes, stirring frequently Add salt and pepper to taste.
I was just leafing through my weathered copy of this book and wondered if this little recipe was here. I've made this more times than I can count, it makes a great quick side dish for so many things. Note that the original recipe only calls for 1 tsp curry powder, so Mrs. Habu already doubled it in this version. The end result probably depends on your curry powder. For this I use a store bought mild one and my children gobble it up. I give it 5 stars just because it's quick, simple and reliable!
This recipe was quick and easy to make, colourful, and had a nice curry taste. I will definitely make it again and play with it. The reason it gets only 4 stars is that the curry powder didn't seem enough flavour for me. I felt something was missing without knowing what. A very good recipe, Tali!