Corn Curry Recipes

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CORN CURRY RECIPE



Corn Curry Recipe image

Corn Curry is an exotic fusion recipe, which makes a perfect brunch recipe and tastes best with bread or steamed rice. This scrumptious recipe is made with ingredients that are easily available at every household, such as american corn kernels, coconut milk, garlic, onion, fresh cream, coriander and some spices. You can prepare this delicious curry recipe at home within 20 minutes. If you have sudden guests dropping by, you can prepare this quick dish without putting in much efforts. What's more, you can also serve this mouth-watering curry recipe at your next party, buffet, game night, potluck or any other such occasion. Don't waste any more time and make this delectable curry and relish with your friends and family.

Provided by TNN

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 14

2 1/2 cup american corn kernels steamed
2 small onion
4 tablespoon coconut milk
3 tablespoon refined oil
0 As required salt
1 1/2 tablespoon fresh cream
3 cloves garlic
1/2 teaspoon poppy seeds
1 teaspoon coriander seeds
2 Numbers green chilli
1 piece cinnamon
3 Numbers clove
4 Numbers almonds
1 cup water

Steps:

  • To make the paste, grind together almonds, garlic cloves, coriander seeds, cloves, cinnamon, and some water. (Note: This paste should be thick in consistency.)
  • Now, take a pan and heat some oil in it over low flame. In the meantime, finely chop the onions and green chillies.
  • When the oil is hot enough, put the chopped onions and chillies in it. Saute until they turn golden in colour.
  • Add the paste and stir continuously to mix everything. Put the steamed corn kernels along with salt and coconut milk. Allow it to boil and then add cream and mix well.
  • Once everything is cooked, take it out in a serving bowl and garnish with your choice of garnish leaves and serve hot.

Nutrition Facts : ServingSize 1 bowl, Calories 296 cal

CURRIED CORN



Curried Corn image

A unique and delicious way to serve corn!

Provided by lewis718

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
2 cups frozen corn
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
½ teaspoon curry powder
½ cup sour cream
salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g

COCONUT & CORN CURRY



Coconut & corn curry image

Enjoy this warming coconut and corn curry for an easy meat-free meal for two. Full of warming spices, it's a quick and comforting vegan dinner

Provided by Liberty Mendez

Categories     Dinner

Time 35m

Number Of Ingredients 9

150g red lentils
1 tbsp vegetable oil
1 onion, finely sliced
thumb-sized piece of ginger, finely sliced, plus extra to serve
1 tbsp turmeric
1 tbsp curry powder (check it's gluten free if needed)
250g baby corn, halved diagonally
110g coconut yogurt, plus extra to serve
½ small bunch of coriander, leaves picked

Steps:

  • Put the lentils in a sieve and rinse until the water runs clean. Put the oil in a saucepan over a medium heat, tip in the onion and cook for 8 mins until softened. Add the ginger, turmeric and curry powder, and cook for another minute until fragrant. Stir in the lentils.
  • Tip in 400ml hot water and bring to the boil. Turn the heat down to medium and simmer for 15 mins until most of the water has been absorbed. Add the baby corn and 100ml water, cover and continue to simmer for 5-10 mins until the lentils are soft and the corn still has a little bite. Stir in the coconut yogurt to warm up, but don't let it boil. Serve topped with more coconut yogurt, if you like, and coriander leaves sprinkled over.

Nutrition Facts : Calories 473 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 0.1 milligram of sodium

SHRIMP AND CORN CURRY



Shrimp and Corn Curry image

Provided by Barbara Kafka

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 40m

Yield 4 servings (5 cups)

Number Of Ingredients 12

2 tablespoons vegetable oil, preferably canola
3 tablespoons curry powder
1 medium onion, chopped
1 tablespoon black mustard seeds
1 1/2 pounds shrimp, peeled and de-veined
2 medium tomatoes, cored and chopped
2 cups cooked corn kernels (see Micro-Tips)
1 tablespoon peeled and grated fresh ginger
1 to 2 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste

Steps:

  • Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
  • Stir in shrimp. Cook, covered, for 3 minutes.
  • Remove from oven. Stir in tomatoes, corn and ginger. Cook, covered, for 5 minutes.
  • Remove from oven. Stir in remaining ingredients.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams, TransFat 0 grams

CURRIED CHICKEN CORN CHOWDER



Curried Chicken Corn Chowder image

This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 tablespoon butter
2 medium onions, chopped
2 celery ribs, chopped
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
5 cups frozen corn (about 25 ounces)
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup all-purpose flour
1/2 cup 2% milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro

Steps:

  • In a Dutch oven, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer., Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and cilantro; heat through.

Nutrition Facts : Calories 229 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 582mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CURRIED CORN



Curried Corn image

Make and share this Curried Corn recipe from Food.com.

Provided by Cadillacgirl

Categories     Corn

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

2 cups corn (frozen or fresh)
2 tablespoons butter
3 tablespoons onions, finely chopped
1/2 teaspoon curry powder
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Melt butter, add corn, onion, and curry. Saute.
  • Cover and simmer slowly, about 10 min, until tender, stirring often.
  • Add sour cream, salt, and pepper, heat until warm, and serve.

Nutrition Facts : Calories 181.9, Fat 12.6, SaturatedFat 7.1, Cholesterol 30.2, Sodium 365.6, Carbohydrate 17.4, Fiber 2, Sugar 4.7, Protein 3.3

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Top Asked Questions

How to make sweet corn Curry?
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.
How to make Indian curry?
1 2 tablespoons vegetable oil 2 1-1/2 lbs meat, cut into bite-sized pieces (can use beef, pork, chicken, lamb, or goat) 3 1 yellow onion, diced 4 3 cloves garlic, minced 5 2 teaspoons finely grated ginger root 6 1/2 to 2 tablespoons of garam masala, yellow curry powder or a combo of both. More items...
How long do you boil corn on the cob for Curry?
Reduce the heat and simmer the curry for 6 to 7 minutes on low heat. 25. After 6 to 7 minutes, add the boiled corn kernels. 26. Mix well. Simmer for 1 to 2 minutes more to heat the corn kernels through.
How to make curry with coconut milk?
The curry is a mixture of tomato and onion and the creaminess comes from coconut milk. 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.

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