Method

Prepare the Spicy Corn:

1. Heat a pan over medium heat and add olive oil. Once hot, add the finely chopped onion and green chilies. Sauté until the onions turn translucent.

2. Add the colored capsicum and corn to the pan and mix well. This corn recipe is not only delicious but also a great addition to your healthy recipe repertoire, especially for those with food allergies!

3. Sprinkle in the dry spices: turmeric powder, red chili powder, cumin seeds powder, and salt. Stir to combine.

4. Pour in the water, cover, and cook for about 4-5 minutes.

5. Add the coconut cream and mix well. Cover and simmer on low heat for an additional 2-3 minutes. Your delicious spicy corn gravy is ready!

Prepare the Herb Rice:

1. In a separate kadai or wok, heat olive oil over medium heat. Once hot, add the finely chopped garlic and sauté for just one minute.

2. Add chili flakes to the garlic and stir.

3. Incorporate the pre-cooked basmati rice into the kadai and mix well.

4. Finally, add the fresh herbs—dill, thyme, and salt to taste. Mix until everything is evenly combined. Your fragrant herbed corn rice is ready to serve!

Recipe Notes:

Tips and Suggestions

• Meal Prep Idea: This dish can be made in larger quantities and stored in the refrigerator for up to 3 days, making it a perfect option for your weekly meal prep.

• Spice Level: Adjust the number of green chilies and red chili powder according to your spice preference.

• Substitutions: Feel free to use different herbs or vegetables based on your taste and availability. Always ensure substitutes are safe for those with food allergies.