2 tablespoons extra virgin olive oil
1 bunch green onions, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons curry powder
Generous pinch crushed red pepper flakes
1, 14-ounce can unsweetened coconut milk
1 cup unsweetened organic almond or soy milk
Grated zest of 1 lemon
4 cups fresh/frozen organic corn kernels
2 large poblano chilis, roasted over an open flame, peeled, seeded, diced
2-3 sprigs cilantro, finely minced
Place oil and green onions in a deep skillet over medium heat. When the green onions begin to sizzle, stir in coriander, cumin, curry, red pepper flakes and half cup coconut milk. Reduce heat and cook for 3 minutes, stirring often.
Stir in remaining coconut milk and milk, lemon zest, season to taste with salt and cook, stirring often, for 2-3 minutes more. Stir in corn kernels and cook, stirring often, for 3-4 minutes or until heated through. Finally stir in chilis and cilantro and cook for 1 minute. Transfer to a serving platter and serve immediately.