This is a recipe I came up with the ingredients that were in my pantry. If you have some left over canned soup and canned beans this is a great recipe to try. You can use tomato or roasted red bell pepper soup. I added an India touch by mixing in some of the Indian spices, which gave this curry a whole new flavor. It goes well with poori and roti.
Ingredients
baby corn 1/2 can
cannellini Beans 1 can
roasted red bell pepper soup 2 cups (used the low sodium version from Trader’s Jose)
potato 1 cubed
onion 1 cubed
garam masala 1 tsp
dhaniya powder 1/2 tsp
channa masala powder 2 tsps
redchilly powder 3/4 tsp
sugar 1 tsp
salt to taste
sunflower oil 4 tsp
water 1 cup
garlic 3 pods
coriander leaves 1/2 cup
ginger-garlic paste 1 tsp
jeera 1 tsp
Method
Chop the garlic and coriander finely and set aside.
Cut the baby corn in to quarters if they are long.
Heat oil in a large pan and add jeera.
Add onion, sugar and salt. Let cook till onion turns pink.
Add the cut baby corn, potato, ginger-garlic paste and saute for 2-3 mins.
Add the roasted red bell pepper soup, all the powders, water and mix well.
Let cook for one boil and mix in finely chopped coriander garlic mixture.
Cook it covered till potatoes are done on medium flame.
Enjoy it as a side for poori or roti..
