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Garlic Scape, Potatoes and Corn Curry

Garlic Scape Potatoes And Corn Curry

A quick summer, vegetable curry that’s easily adaptable according to the season and can be conveniently prepared throughout the year.


  • 2 Tbsp Chettinad Curry
  • 2 garlic cloves 
  • 2-inch piece of ginger 
  • 2 Tbsp coarse sea salt 
  • 3 large tomatoes 
  • 1 large onion 
  • 4 Tbsp coconut oil 
  • 1 cup new potatoes, cubed
  • 1 cup corn kernels 
  • 1 cup garlic scape stems, cut in pieces
  • Salt, to taste  


  1. 1

    Grind the spices in a mortar, then grind the garlic, ginger and salt, to make a paste.

  2. 2

    Cut the tomatoes in two and remove the seeds and liquid.

  3. 3

    Place a cheese grater over a bowl and grate the tomatoes to remove the pulp. Discard the tomato skins. 
    Cut the onion into large cubes. Heat a pan with the coconut oil and brown the cubed onion for 3 to 4 minutes to tenderize.

  4. 4

    Incorporate the curry paste and brown for another 2 to 3 minutes while stirring, until odorant. Add the tomato pulp and cook for 2 more minutes.

  5. 5

    Add the potatoes, cover and cook until barely tender. Incorporate the corn and the garlic stems. Add a little water, if the curry is dry and let cook another 5 to 10 minutes.

  6. 6

    Let rest for 15 to 30 minutes before serving.