Sweetcorn Curry (Indian Vegetarian Recipe)

This sweetcorn curry brings together fresh sweetcorn with a blend of aromatic spices in a creamy and flavorful tomato-based gravy. You will love how straightforward it is to make this delightfully cozy dish – every bite is filled with a burst of delicious and warm flavors!

Jump to:

• Sweetcorn Curry with Fresh Sweetcorn
• Notes on Ingredients
• Equipment
• How to Make Sweetcorn Curry (step by step)
• Tips for making the BEST Sweetcorn Curry
• Storage Tips
• How to Serve
• Related
• Sweetcorn Curry (Indian Vegetarian Recipe)

Sweetcorn Curry with Fresh Sweetcorn

Cooking at home can be something special – especially when you make a dish with wonderful aromas that fill your kitchen! Just like this fresh sweetcorn curry!

This creamy corn curry is flavorful and has a delicate, natural sweetness that comes from the sweetcorn. This is perfectly balanced with warming spices and creaminess from peanut butter!

This dish is family-friendly, convenient and so simple to make – plus is the perfect recipe to bring comfort to your meals! 

This is one of my favorite Indian recipes when I'm looking to make authentic vegetarian food and at the same time fancy something a bit different and unique.

Notes on Ingredients

To make this sweetcorn curry (sabzi) – you will need the following ingredients: 

• Oil: olive oil (or extra virgin olive oil) to sauté the spices
• Whole spices: including cumin seeds, mustard seeds, cloves and a cinnamon stick, to add flavour to the oil and dish
• Curry leaves: also known as kadi patha, this ingredient brings a delicious flavour to the dish – just be careful of the popping when you add curry leaves to hot oil (make sure you stand back)
• Yellow/brown onions: chop the onions, these are sautéed after adding the whole spices
• Green chillies: for spice 
• Garlic and ginger: fresh garlic and ginger is used in this dish, chop the garlic and ginger before adding into the pan
• Ground spices: including turmeric powder, cumin powder and coriander powder,
• Salt: for seasoning 
• Tomatoes and tomato passata/tomato puree: a combination of fresh tomatoes and tomato passata is used as the gravy base in this dish. Note: tomato passata is also known as tomato puree in the US. 
• Fresh coriander/cilantro: chop the coriander for maximum flavour  
• Sweetcorn: both canned sweetcorn (loose sweetcorn/ corn kernels) and corn on the cob (corn cobs) is added to this dish for varying texture and taste. One corn on the cob is chopped into small chunks and added to this dish. I prefer using fresh corn in this recipe (vs frozen sweetcorn)
• Water: added towards the end of cooking.
• Crunchy peanut butter: this adds a wonderful creaminess to this dish and delicious peanut taste which perfectly pairs with the sweetcorn and spices in the gravy.  

Equipment

You just need one pan and a spatula/cooking spoon to make this dish – I recommend using a large non-stick pan. 

How to Make Sweetcorn Curry (step by step)

1. Sauté whole spices. Heat oil or ghee in a pan, add the cumin seeds, mustard seeds, cloves, cinnamon stick sauté for 20 seconds or until the spices start to crackle. Add the curry leaves and cook for another 30-40 seconds.  
2. Cook onions and chillies. Add the chopped onions and green chillies cook for 3-4 mins, or until translucent 
3. Add the garlic and ginger and cook for another minute.
4. Stir in the spices (turmeric, cumin powder, coriander powder) and salt to combine together.

5. Add the chopped tomatoes and tomato passata and cook for 10 mins on medium heat, stirring intermittently. 
6. Stir in the corn on the cob chunks and coriander and add water and cover and cook on medium heat for 5-7 minutes, allowing the gravy to boil. 
7. Add the sweetcorn (loose) and peanut butterand stir to combine.
8. Cover and cook on low heat for another 10-15 minutes, stir intermittently, you will notice the gravy continue boiling and thickening. After cooking, switch off heat and garnish with fresh coriander before serving. Enjoy! 

Tips for making the BEST Sweetcorn Curry

• Use fresh ingredients: using fresh ingredients helps give you the most flavorful sweet corn curry, including coriander which is vibrant in color and sweetcorn (both the loose kernels and corn on the cob) which should be fresh and have no discoloration.   
• Use crunchy peanut butter: I highly recommend using crunchy peanut butter for the added crunch and texture. Also, look out for peanut butter with no added sugar or palm oil (some brands add sugar and oil to their peanut butter)
• Variations: add ½ chopped green pepper (or red bell pepper) ​when cooking onions and chillies. For extra heat, you can add ¼ teaspoon red chili powder with the spices.

Storage Tips

You can store this sweetcorn curry in the fridge for up to 1 day or freezer for up to 3 months. 

• Fridge: Transfer into an airtight container. Allow to cool to room temperature before transferring into the fridge.
• Freezer: Ensure the sweetcorn curry is completely cooled before transferring into a freezer-friendly airtight container. Label and store in the freezer. 

How to Serve

This great recipe complements lots of other Indian dishes including paneer manchurian and stir-fried okra (bhindi ki sabzi).

You can serve this sweetcorn sabji with plain rice or Indian side breads including butter naan (naan bread), garlic naan, roti or plain paratha and cucumber raita!

Related

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