Quick Baby Corn Masala with Green Beans & Peas

Yes, baby corn masala is really a thing, and this quick version uses my favorite shortcut, Indian simmer sauce. Filled with vegetables and featuring lots of tasty baby corn, this is a lovely dish that’s a cross between a soup and a stew.

Complete the meal: Serve with a fresh flatbread and/or add a scoop of cooked basmati rice to the soup to make it more substantial. For extra fun and if available, serve with vegan samosas from the supermarket frozen foods aisle.

About Indian simmer sauce

If you enjoy authentic Indian flavors but not the expense of restaurant meals and take-out, you’ll love Indian simmer sauce, a readymade product that comes in jars.

Tikka masala, madras curry, vindaloo, Goan coconut, rogan josh, and jalfrezi are among the varieties made by brands including Maya Kaimal, Trader Joe’s, and Patak’s. Many varieties are plant-based, so read labels (others contain dairy).

For this recipe, I like to use rogan josh, which is in the mildly spicy range; jalfrezi is also good in this dish. But honestly, whatever variety you prefer would work.

See more ways to use these magical sauces in 12+ Deliciously Authentic-Tasting Recipes Using Indian Simmer Sauce.

What is baby corn?

Unlike baby carrots, which are actually whittled from full-grown carrots, baby corn is what it claims to be: An immature ear of corn. Any variety of corn can be used to harvest these babies, but this practice doesn’t jibe with American corn-growing practices, according to The Adorable Mystery of Where Baby Corn Comes From is Officially Solved. It’s most often imported from Asian countries.

Basically, baby corn is harvested from the corn stalk while still tiny, before it has a chance to develop a proper cob. It’s easiest to find in cans, but if your local supermarket is well stocked, you might just find it fresh, sold in small packages. Many Asian markets carry it as well, canned or fresh.

Explore more …

• Stir-Fried Orange Broccoli & Baby Corn
• Kale and Cabbage Salad with Baby Corn & Bok Choy
• Orange Bean-Thread Noodle Salad with Crisp Vegetables
• Tofu Vegetable Ramen Noodle Soup

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Yield: 6

Quick Baby Corn Masala with Green Beans &Peas

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This quick version of baby corn masala uses my favorite shortcut — Indian simmer sauce. Filled with vegetables and featuring lots of tasty baby corn, this is a lovely dish that’s a cross between a soup and a stew.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil or another neutral oil
• 1 medium onion, chopped
• 2 cups baby carrots (cut in half lengthwise if thick) or peeled and coarsely chopped carrot
• 2 to 3 cloves garlic, minced
• 1 1/2 cups chopped fresh tomatoes or one 15-ounce can diced tomatoes
• 1 cup plant-based milk
• 2 cups fresh green beans, trimmed and cut into 1-inch lengths (or frozen cut green beans)
• 12-ounce jar dairy-free Indian simmer sauce (rogan josh for a milder flavor, tikka masala for a spicier effect)
• Two 15-ounce cans baby corn (whole or cut)
• 1 1/2 cups frozen green peas
• 2 teaspoons garam masala or curry powder
• 1/2 teaspoon ground coriander, optional
• Salt to taste
• Dried hot red pepper flakes, gochugaru, sriracha, or other hot seasoning to taste, optional

• Hot cooked rice (such as Basmati) for serving, optional

Instructions

1. Heat the oil in a soup pot. Add the onion and carrots and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden and the carrot is tender-crisp.
2. Add the tomatoes and plant-based milk and bring to a simmer. At this point you can puree the mixture with an immersion blender, making it smooth or leaving a little texture. Or, simply leave as is.
3. Add the green beans, simmer sauce, and baby corn. Bring to a slow boil, then lower the heat, cover, and simmer gently until the green beans are just tender. 
4. Stir in the garam masala and optional coriander and green peas. Bring to a simmer once again.
5. Adjust the consistency with a little more plant-based milk, then season with salt and optional hot seasoning. Serve at once. Add a scoop of cooked Basmati rice to each serving, if you’d like.

See lots more delectable vegan soups & stews.