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.
Ingredients
- 1 teaspoon canola oil or oil of choice
- 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 a skillet over medium heat.
- Add coarsely crushed coriander seeds and cook for 1 minute.
- Add onion and garlic and cook until translucent (about 4-5 minutes).
- Add red pepper flakes and corn and mix, then cook for 5 minutes.
- Add in spices and cook for 1 minute.
- Add spinach, salt, and 2 -3 tablespoons water, then cover and cook for 5 minutes.
- Mix well, then taste and adjust salt and heat.
- Continue to cook until greens are wilted and corn is cooked (about 4-5 minutes).
- Garnish with cilantro and a dash of lemon juice.