Recipe

Mexican Curry

Mexican Fiesta Curry

4.5 out of 5

Mexican cuisine is known for its bold and spicy flavors. This Mexican Curry recipe is a fusion of traditional Indian curry and Mexican spices, creating a unique and delicious dish that will transport your taste buds to a fiesta in Mexico.

Stew› Curry

Asian cuisine› Indian cuisine

Cuisine of the Americas› North American cuisine› Mexican cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Atkins

Ingredients

This recipe takes the traditional Indian curry and adds a Mexican twist by using Mexican spices such as cumin, chili powder, and oregano. It also incorporates Mexican ingredients like black beans and corn. We alse have the original recipe for Curry, so you can check it out.

1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
1 onion, chopped 1 onion, chopped
2 garlic cloves, minced 2 garlic cloves, minced
1 tablespoon (15ml) cumin 1 tablespoon (15ml) cumin
1 tablespoon (15ml) chili powder 1 tablespoon (15ml) chili powder
1 teaspoon (5ml) oregano 1 teaspoon (5ml) oregano
1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
1 can (400g) black beans, drained and rinsed 1 can (400g) black beans, drained and rinsed
1 cup (150g) corn kernels 1 cup (150g) corn kernels
1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
Salt and pepper to taste Salt and pepper to taste
Fresh cilantro for garnish Fresh cilantro for garnish

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 14g (10g saturated)
Carbohydrates: 40g (10g sugars)
Protein: 8g
Fiber: 10g
Salt: 1g

Preparation

1.
Heat the oil in a large pot over medium heat.
2.
Add the onion and garlic and sauté until softened.
3.
Add the cumin, chili powder, and oregano and cook for 1 minute.
4.
Add the diced tomatoes, black beans, corn, vegetable broth, and coconut milk.
5.
Bring to a boil, then reduce heat and simmer for 20 minutes.
6.
Season with salt and pepper to taste.
7.
Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

Coconut milk — Shake the can well before opening to ensure the cream and liquid are well combined.
Black beans — Rinse the beans well to remove excess salt and starch.

Tips & Tricks

For a spicier curry, add more chili powder or a diced jalapeño pepper.
Serve with rice or tortilla chips for a complete meal.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.