I can think of no more of a soul-warming dish than curry. It's exotic, spicy and hearty for cool nights. This version uses summer sweet corn giving a sweet, crunch to the dish. Should you wish to make this when corn is not available, substitute frozen, thawed corn or canned corn.
Every curry powder is slightly different when it comes to spiciness. Should you prefer less spicy food, add about half the amount of curry powder and taste when the coconut milk is added. You can always add more curry powder if desired. Conversely if it become too spicy, layering on the cooling peach chutney recipe in the ingredient list, or serving with more rice should cool it down.
The recipes makes 4-5 cups of curry which can be stretched further by adding it on top of rice and using chutneys or other toppings.