The great thing about summer is all the fresh produce that is so bountiful. Tomatoes, Corn, Peppers and Zucchini are in full swing and I couldn't wait to use them all in one dish. I put this curry together and simply loved the fresh flavors of the vegetables enhanced by the flavors of curry. We ate it over rice with a lentil dish and it was a delicious meal. I know some of you have tomatoes and zucchini in your gardens so if you need a fun and spicy way to use them up, try this curry.
Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfmGQKtl01RIeXRvKQcuLtg78oXxYXj6euvL8MDOrd-OCoyD4LhlbOruuOxC7jtlv6L3wWK3DGr8To5L9V2ezevCHhatksxIgCvarEjLbYhd8jKo3MJ34JcRgF2vkgML93P4roT7NsUA/s320/100_2885.jpg)
2 cups of fresh corn
1 large green bell pepper chopped
2-3 zucchini cut into large pieces
2-3 large tomatoes chopped into large pieces
1/2 lb of button mushrooms sliced
15-20 curry leaves-optional (available at Indian Grocer)
1-2 spicy green chilies (seeded) and sliced
2 cloves of garlic finely minced or grated
1 inch of fresh ginger finely minced or grated
1/2 tsp turmeric powder (available at Indian Grocer)
1 tsp cumin seeds (available at Indian Grocer)
1 tsp mustard seeds (available at Indian Grocer)
1 tsp of fennugreek seeds (available at Indian Grocer)
2-3 tsp of Curry Powder (I used McCormick Brand)
1 tsp of cumin powder (available at Indian Grocer)
6oz of coconut milk
1/4 cup water (optional)
salt (to taste) You will need to salt the dish throughout because much of it will be absorbed by the vegetables.
red chili flakes (to taste)
1-2 inc piece cinnamon stick
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtvWLXjNDH460eJqVxECdAU9bjBPAKYI_btw_-tdGQN8SXK0_NrSIpsOIW5HLHj7nV_pXSsZDHbtZdnF3ZFCXgpk9knspxUwSfgDd2jBdpe0GblX4TQLhVZ819CTKF1vOtmfSnTLX2v4/s200/100_2888.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8sTI3iwMu10lsqZ-cbYbcRt8I7iHC6h-oVPdGxQ0ipMbde4xrP8YfpVaURueMQw2ilorwLitLtGf-wJq7Vc3TFyETnmO1vz17GsZ1Pn60NlGkwauLNyGx7UqGysWlInyfzAjvAu5PHc/s200/100_2889.jpg)
Heat 1 Tbs of canola oil in a large pan and add cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and curry leaves. Heat for 20-30 seconds without burning. Next add garlic, ginger and the button mushrooms. Saute a few minutes and allow the mushrooms to brown.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqqULSxalf_-f9xMIbpff6B-UNGmk-_778A5MgW3Afpo99p28Ge8jmuqy0sY6u3hm8ry8oRZ_OXLt4gl8FbW5ZbW5Rq3Zga9uV2QJIuQ8wBB2xvb3IqDIxEx3Foxl8eXwI6siSMEhoLM/s200/100_2891.jpg)
Next add the zucchini to the pan. Saute a few minutes. Then add the tomatoes to the pan and saute a few minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zxiMPyyu92qL9JKJa2yHAD1P7JZq1CCPV9rP_RpxZZvE-82fjkgUhNFqp-04XGAmS1GllZkk83ulR-VDCMp5nxE2eQSoPJBdlrb_ZZmYRy6XEbOvWlO-vZ01TqZSKeUAAqYRi3ccHGo/s200/100_2893.jpg)
Then add the turmeric powder, curry powder, red chili flakes, salt, and cumin powder. Saute a few minutes. Then add the chopped bell pepper and the corn. If you want more gravy add water. Cook for 12-15 minutes stirring occasionally.
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Finally add the coconut milk and simmer for another 2-3 minutes. Taste for salt and seasoning. Serve with rice. Enjoy.
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