Frozen vegetables are a great resource for when you haven’t made it to the grocery store lately. We go through rather a lot of storebought frozen spinach, okra and peas, and I freeze my own berries, rhubarb, tomatillos and roasted peppers. Frozen corn, though, I have issues with. Whether I buy it or shuck and freeze it myself, I just never get around to using it. This may explain the half-full bag of corn that’s been sitting in our freezer for the past three years. Oops.
Thankfully, it is now gone, thanks to Monica Bhide. We had a vindaloo for dinner last night – a great pantry dinner for us, as we always have pork, chiles and vinegar on hand – and were trying to come up with a vegetable side that wouldn’t involve shopping. Jon opened up Monica’s excellent book Modern Spice and found a pea curry that we were able to adapt to the ingredients on hand, and it just happened to use frozen corn as well as peas. Finally, I could use up that ancient bag! It had more than a little freezer burn and a ton of ice in it, but the prospect of actually making use of it was too compelling.