Sweet Corn Curry
The curry base is a mixture of tomatoes and onions in a blend of Indian spices.
Place a cast-iron pan over medium heat and drizzle a few teaspoons of coconut oil. As the oil heats up, add one bay leaf and cumin seeds.
I used canned coconut milk for this recipe, but you could also use almond milk or cashew milk. If you are a vegan or looking for an alternative for cream or milk, you have plenty of options. I used a little bit of almond powder in addition to the ⅓ cup of coconut milk. If you do not have almond powder or cashew paste, just go with a cup of coconut milk.
Enjoy Corn Curry!