Charred Sweet Corn Zucchini Coconut Curry
Charred sweet corn and tender zucchini simmers in a flavorful coconut curry sauce and is incredible served over fluffy rice. This sweet corn zucchini curry is a great way to use up summer vegetables!
Servings 6 servings
Calories 385kcal
Ingredients
- 6 ears sweet corn, husks and silk removed
- 3 tablespoons vegetable oil, divided
- 3 medium zucchini, diced into 1-in pieces
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 6 tablespoons tomato paste
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) coconut milk
- Salt and pepper to taste
- Hot rice, fresh cilantro, and limes for serving
Instructions
- Brush corn with 2 tablespoons vegetable oil and grill over medium-high heat, turning occasionally until corn is slightly charred. Let cool several minutes then remove corn from cobs and set aside.
- In a large skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Add zucchini and onion and saute several minutes until slightly softened. Add garlic, curry paste, turmeric, and cayenne and saute 1 additional minute until fragrant.
- Reduce heat to medium and stir in tomato paste, charred corn, crushed tomatoes, and coconut milk stirring until combined. Bring curry to a low simmer over medium heat, then reduce heat to low and let simmer 15-20 minutes to develop flavors.
- Season curry with salt and pepper to taste. Serve curry hot over rice with cilantro and fresh lime juice over top and enjoy!
Notes
Storing Instructions
Store curry in refrigerator up to 6 days.
Nutrition
Serving: 8oz curry (calculated without rice) | Calories: 385kcal | Carbohydrates: 39g | Protein: 9.1g | Fat: 25.4g | Saturated Fat: 16.6g | Sodium: 189mg | Potassium: 952mg | Fiber: 9.4g | Sugar: 14.5g | Calcium: 80mg | Iron: 6mg