Summer Sweet Corn and Brocoli
Broccoli, Summer Corn with Green Curry Yum! It’s summer! And summer corn tastes best when freshly shucked, add curry and your taste buds water with anticipation! Eating plant based food is very healthy for you, especially for me since my diagnosis. I want to share more with our readers about the benefits of eating plant-based foods, but I’ll save that for another post. In the meantime, I would like to share this savory recipe, which is easy to make.
Cook preparation time is approximately 35 minutes and serves two, even three if you are not a big eater. Calories contained in this dish are approximately 335 calories with 24 grams of fat and 105 grams of carbohydrates. Protein is approximately 20, unless you add meat. This dish would pair nicely with chicken or salmon.
Let’s start with the ingredients.
- Vegetable oil
- Salt and Pepper
- 1/4 cup lentils
- 1/2 cup Jasmine rice
- 1 head of broccoli
- 2 cloves of garlic – (I love garlic so I added 3)
- 1 jalapeno
- Fresh Cilantro – (herb garden comes in handy here)
- 2 scallions
- 1 lime
- 1 tablespoon green curry paste – 😯
- 1 6 ounce can of coconut milk
- Small Saucepan
- Baking sheet
- Large Skillet
Step 1: Preheat the oven to 450 degrees.
Rinse and sort the green lentils and combine the lentils, jasmine rice and 1 1/4 cups of water with 1/2 teaspoon of salt in a small saucepan and bring to a boil. Reduce heat to low and cook until the lentils are tender and all the water has been absorbed (20 minutes approximately). Remove from heat and fluff with fork.
Step 2: Halve the broccoli from top to bottom. Peel and thinly slice 2 cloves of garlic. Trim and de-seed jalapeno and mince. Peel the husks from the summer corn and cut the kernels off the cob. Roughly chop the cilantro and thinly slice the scallions. Zest and then half the lime.
Step 3: Place the broccoli on a baking sheet and rub each half with 1 teaspoon of vegetable oil and sprinkle with a pinch of salt and pepper. Place broccoli cut side down and roast until tender and browned (15 to 20 minutes).
Step 4: In a large skillet over medium heat add 1 tablespoon of vegetable oil. Once skillet is hot, add the sliced garlic, stirring frequently until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with salt. Keep the residue garlic oil in the skillet.
Step 5: Return the skillet to medium heat and add the green curry paste and as much of the minced jalapeno as you like. (Hot, hot, hot!). Cook until fragrant and add the corn kernels and cook until tender (2 to 4 minutes). Add the coconut milk along with 1/4 cup of water, 1/2 teaspoon of salt, and a pinch of pepper. Reduce heat and simmer until the sweet corn curry is slightly thickened.
Step 6: Stir in half of the chopped cilantro to the rice and lentil mixture. Remove the curry from heat and add lime zest and juice from half the lime. Squeeze the remaining lime over the broccoli.
Divide the rice and lentils between bowls. Top with sweet corn curry and the roasted broccoli. Sprinkle with garlic chips and remaining cilantro and sliced scallions.
I paired this dish with a glass of Sangria.
Recipes to look forward to: Sweet Potato Fritters and Stuffed Artichoke (The way my mom taught me)
In my younger years I hated cooking, it was always the same old, same old, but I’ve become adventurous in my old age, learning about nutrition, growing my food and staying healthy. I am a visual person, so I like to watch videos along with the instructions. In the future I plan to use video in my posts, especially when I cook. I hope all of you look forward to the new addition of YouTube to our LA65 blog as much as I do.
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