Corn curry

    35 min

    This vegetarian curry is heaven for corn lovers who want to do something different with sweetcorn and in less time. It has got an Indian touch to it, but you can alter with the spices and play around. Haven't learned it from any book or site, it's a product of my experimenting when I used to live alone and had the luxury to do R&D with food!


    Buckinghamshire, England, UK
    5 people made this

    Serves: 4 

    • 500g sweetcorn kernels (frozen or fresh)
    • 2 tablespoons oil
    • 6 spring onions, finely chopped
    • 1 teaspoon ginger garlic paste
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 1 to 2 tablespoons tomato puree
    • 1 teaspoon turmeric
    • 2 to 3 teaspoons chilli powder
    • 1 to 2 teaspoons crushed roasted cumin seeds
    • 1 teaspoon garlic pepper
    • 150ml fresh cream
    • salt to taste
    • finely chopped coriander leaves

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. If using frozen sweetcorn, cover with hot water from the kettle for a few seconds; then drain. Repeat two to three times till the sweetcorn has softened.
    2. Heat oil in a wok. Add ginger garlic paste and spring onions, and cook and stir till spring onions are soft. Add peppers and cook and stir for 2 to 3 minutes, till tender but crispy.
    3. Add tomato puree and about 120ml of water and heat till oil separates.
    4. Add the corn kernels and heat for 1 to 2 minutes. Then add turmeric, chilli powder, cumin and garlic pepper and mix well. Heat for 1 to 2 minutes.
    5. Add the fresh cream and mix well and let it heat till it simmers. Season to taste with salt. Sprinkle with coriander and serve.

    To serve

    It can be served with roti or naan, rice or garlic bread or had it as it is. Tastes really good.


    Avoid using tinned sweetcorn as it doesn't taste as nice in this curry.

    See it on my blog

    See this recipe on my site

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