The sweet corn curry base is a mixture of tomatoes and onions in a blend of Indian spices. But the spices do not necessarily make the recipe spicy because the coconut milk base and corn balance them out. The result is a sweet and savory curry that your family will enjoy!
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One of the best times to enjoy corn is in the second half of summer and today’s recipe is just what you need to enjoy sweet and delicious corn in a curry base. It is one recipe you can start and finish in one hour or less. Corn recipes range from salads to soups and bisque but this recipe adds a new Indian dimension with a curry base.
I have posted step by step pictures for a detailed version of the recipe, based on the requests I have received from some of my readers. I have a few modifications to the original version of corn curry to make it 100% vegan.
The corn curry is a mixture of tomato and onion and the creaminess comes from coconut milk. There is hardly any difference in the taste and the proof for that came from my kids. I am sure this will become your kids’ favorite too, especially if the corn is sweet like they usually are in summer.
Now, if you do not prefer sweetness, you can always spice it up with more chili powder than what I have used here. Part of the taste is also from the way it is cooked.
Using a cast-iron skillet will ensure that the onions are caramelized and bring out the natural sweetness. Even if you do not have a cast-iron pan, make sure that the onions are caramelized as you prepare this recipe.
About this curry
The simple and easiest way to prepare Sweet Corn Curry is to make it a one-pot dish without any need for blending. Just saute the ingredients and add coconut milk and corn kernels. Simmer the corn kernels in a creamy, rich gravy prepared with spices, tomatoes, onion, and coconut milk. Cook for a few minutes that’s all there is to it! How simple is that? 🙂 And the result is a mouth-watering vegan curry that is gluten-free and soy-free.
Serving suggestions
I recommend this recipe paired with chapati, steamed rice, or roti. It is quite common to make the curry spicier if you are pairing it with rice. I have not tried to pair them with a tortilla. Perhaps you could try that and share your experiences with me.
Vegan variations
- I used canned coconut milk for this recipe, but you could also use almond milk or cashew milk. If you are a vegan or looking for an alternative to cream or milk, you have plenty of options. I used a little bit of almond powder in addition to the ⅓ cup of coconut milk.
- If you do not have almond powder or cashew paste, just go with a cup of coconut milk. Using just coconut milk will probably make the curry thinner, but there is no compromise in the taste.
- You can add a few vegetables like bell peppers (capsicum), spinach, and peas. Just make sure that they are cooked and simmered in the gravy. The recipe here is only with onions and tomatoes, and I will share the variations in the future.
Check out my other recipe here
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📖 Recipe
Sweet Corn Curry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups cooked fresh corn
- 1 onion
- 14 oz canned organic tomatoes
- 1 teaspoon cumin seed
- 1 bay leaf
- ½ teaspoon turmeric powder
- 2 teaspoon Ginger garlic paste
- 1 ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- 2 tablespoon almond powder/meal
- Salt to taste
- ⅓ cup of canned coconut milk
- ¼ teaspoon garam masala
- 2 teaspoon dry methi leaves / kasoori methi
- Cilantro for garnish - optional
Instructions
- Place a cast-iron pan over medium heat and drizzle a few teaspoons of coconut oil.
- As the oil heats up, add one bay leaf and cumin seeds.
- When the cumin seeds sizzle, add chopped onions and saute them until they turn translucent.
- Now, add canned tomatoes followed with coriander powder, red chili powder,and turmeric powder. Cook for 2-3 minutes.
- Add almond powder or almond meal and stir nicely to avoid any lumps.
- When you get the creamy texture, add cooked corn( I Cooked corn in instant pot for 8 min)and stir well.
- Add 1 ½ cup water, salt and stir well.
- Let it simmer for about 8 minutes.
- Now, add coconut milk, garam masala, and kasoori methi. Mix well and turn off the heat as the flavors soak in.
- Garnish with cilantro and serve the sweet corn curry paired with steamed rice, roti or naan.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Sally says
When do the garlic and ginger go in?
Uma Raghupathi says
Along with onions. Sorry i will update that soon. Hope you will enjoy this curry!
Pam and Trevor says
Hi Uma,
thanks for this great, mostly 'pantry goods', recipe. Tasty, quick and inexpensive - made even better by adding some left over fresh red capsicum and frozen peas. It's an unusually warm spring day today here in Canberra (capital of Australia). We love to cook together and chat and this hit the spot for lunch.
Much appreciated,
Pam and Trevor
Pankaj Kumar Mohanty says
You have not mentioned when to add ginger garlic paste.
Uma Raghupathi says
Hi Pankaj Kumar. Sometimes it happens... Thanks for mentioning it. Add ginger before the onions.
Shwetha Padma says
Very good recipe. Tried it for the first time and came out yummy...thanks for sharing .(•‿•)｡◕‿◕｡
Uma Raghupathi says
Thank you Shwetha Padma 🙂
stephanie says
OMG this sweet corn curry was fabulous, one of my all time favorite things i've ever made. Thank you for sharing.
Uma Raghupathi says
Thank You, Stephanie! Glad to hear that you enjoyed this curry.