Corn curry
This corn curry recipe includes tips and secrets for making a delicious, creamy sauce. Customize to suit your personal preferences.
Servings 4 Servings
Calories 108kcal
Ingredients
- 2 tablespoons vegetable oil
- ¼ teaspoon cumin seeds
- ½ cup onions finely chopped
- 1 teaspoon grated ginger
- 1 tablespoon minced garlic
- ¾ teaspoon cayenne pepper to taste
- ¼ teaspoon ground turmeric ½ teaspoon
- ½ teaspoon garam masala 1 teaspoon
- 2 tablespoon tomato paste 2 tablespoons
- 11/4 cup water 1 cup or as needed
- 1 cup corn kernels 2 corn ears(medium size)
- ½ teaspoon salt to taste
- ½ cup Coconut milk
- 2 tablespoon cilantro chopped (for garnish)
Instructions
Starting the base
- Place a pan over medium heat. Add the oil.
- Once hot, add the cumin seeds and let them sizzle without burning.
- Add the onions and sauté until they become soft and translucent.
- Stir in the grated ginger and minced garlic. Cook for about a minute, or until the garlic is fragrant.
Infusing with spices
- Reduce the heat to low.
- Add the cayenne pepper, ground turmeric, and garam masala.
- Stir the spices into the warm oil for a few seconds to release their natural flavors.
Making the sauce
- Incorporate the tomato paste and water. Stir until well combined.
- Turn up the heat to medium-high. Add the corn kernels or corn slices and salt.
- Let the mixture boil for 7-10 minutes or until the gravy becomes thick and fragrant.
Finishing touches
- Turn down the heat to low and mix in the coconut milk.
- Let the curry simmer for an additional 2 minutes to enhance its taste.
- Garnish with freshly chopped cilantro.
Notes
- For a milder curry, swap cayenne pepper for paprika, or reduce the amount of cayenne to your preference.
- Pair with Basmati rice, naan, or mint yogurt for a complete meal.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
- Reheat in the microwave or stovetop with a splash of water or broth to retains its texture even after reheating.
Nutrition
Calories: 108kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 452mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg