Curried Corn & Spinach


Curried Corn & Spinach
This super-easy-to-make side dish will quickly become your family’s favorite -- it’s certainly ours! Because I always have corn in my freezer and baby spinach in my refrigerator, this is usually my go-to in a pinch when I just don’t feel like going to the grocery store.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 1 teaspoon canola oil
- 1/4 teaspoon coriander seeds (coarsely crushed in mortar pestle or spice grinder)
- 1/2 cup red onion (chopped)
- 1 teaspoon garlic (finely chopped)
- 1/8 teaspoon red pepper flakes
- 1 1/2 cups corn kernels (thawed if frozen)
- 1/2 teaspoon curry powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- Salt (to taste)
- Cilantro (for garnish)
- Lemon juice (for garnish)
Instructions
-
Heat oil in skillet over medium heat.
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Add coarsely crushed coriander seeds and cook for 1 minute.
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Add onion and garlic and cook until translucent (about 4-5 minutes).
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Add red pepper flakes and corn and mix, then cook for 5 minutes.
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Add in spices and cook for 1 minute.
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Add spinach, salt, and 2 -3 tablespoons water, then cover and cook for 5 minutes.
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Mix well, then taste and adjust salt and heat.
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Continue to cook until greens are wilted and corn is cooked (about 4-5 minutes).
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Garnish with cilantro and dash of lemon juice.