Curried Sweet Corn and Chickpeas with Coconut Milk and Lemongrass (Vegan)
The most surprising thing to me about my #weekofcorn is that it has shown me my range in terms of recipe development. Never before have I made waffles from scratch, and I probably wouldn’t have taken the time to attempt it. I’ve also been afraid of making curries for some reason, but last night I made the best curry of my life. I never knew that I could develop so many diverse recipes and knowing this has given me even more confidence in my cooking skills. It makes me think back to the story about risk that I told in my Tea Brined Chicken recipe.
I wanted to do a corn and chickpea patty for the fourth #weekofcorn recipe, but having 2 sick kids has made me extremely exhausted and impatient. I’m short on sleep and don’t have a lot of tolerance for recipe research and trying 5 different patty recipes that would probably all fall apart. I decided to do curried chickpeas with sweet corn, but even then the research irritated me because I didn’t want to make a curry with potato, or carrot, or anything else all these people seem to throw into their recipes. Acting completely out of exasperation, I closed my laptop and did it my way, which is sort of becoming a pattern.
I knew what I did want. I wanted lemongrass for its tang. I wanted coconut milk because coconut is rich and flavorful. I wanted cilantro. I wanted tomato. How hard could it be?
The answer is, not hard at all. The Critic totally died over this recipe, eating two helpings of it with the super yummy sticky rice I made. Lucky me! I love when my husband eats two helpings of chickpeas for dinner (I jest).
This recipe can be made and frozen – it’s a fabulous batch-cook recipe that can be doubled.
2 398-ml cans of chickpeas
Kernels from 2 cobs of fresh sweet corn (about 2 cups kernels)
2 cup cherry tomatoes, quartered or halved depending on size
1 400ml can of coconut milk
1 cup chopped cilantro
1 onion, chopped
3 cloves of garlic, crushed
2-3T tomato paste
2T olive oil
1/2t microplaned fresh ginger
1T curry powder
1t finely chopped fresh lemon grass
1/3 of a long hot chili pepper, chopped (including seeds) – optional
½ cup water
In a large pan, heat the olive oil and sautee the onions until fragrant and browned. Add the garlic and sautee for 1-2 more minutes, then add the curry powder and cook for 1 minute, stirring.
Add the chickpeas and corn, stirring to coat with the curry mixture.
Add the remaining ingredients one by one, stirring, and cook on medium-low heat until all ingredients are combined, fragrant, and the curry is thickened, about 10-15 minutes.
Serve with rice, quinoa, wheatberries, barley, or any other grain you like!
You can also substitute spinach or arugula for the cilantro.