Curried Corn - 2 Variations

Here is a nice vegetable side dish recipe to serve with any curry or alone.

Because many Indian religious practices limit or forbid the eating of meat, Indian cuisine abounds with vegetable and lentil dishes, along with rice and delicious yogurt- or cream-based sauces.

Enjoy!


Ingredients
* 3 tablespoons butter
* 2 cups frozen corn
* 2 tablespoons chopped green bell pepper
* 2 tablespoons chopped onion
* 1/2 teaspoon curry powder
* 1/2 cup sour cream
* salt and ground black pepper to taste


Directions
1. Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.


Sauteed Curried Corn


This veggie side dish serves 8 and is a great accompaniment to any Indian dish or American cuisine looking for a nice change in taste.








Ingredients
* 1/3 cup butter
* 1/2 cup diced onion
* 2 (15.25 ounce) cans whole kernel corn, drained
* 1 1/2 tablespoons curry powder
* 1 1/2 teaspoons garlic powder
* salt and pepper to taste

Directions
1. Melt butter in a large skillet over high heat.

2. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes.

3. Season with curry powder, garlic powder, salt and pepper.