Sweet Corn Curry With Coconut Milk Recipes

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SWEET CORN CURRY WITH COCONUT MILK RECIPE



sweet corn curry with coconut milk recipe image

Sweet corn curry recipe - mild flavorful curry using sweet corn with coconut milk and Indian spices. This curry goes well with rotis and rice.

Provided by Jiya Jesh

Categories     Main

Time 45m

Yield 2-3 servings

Number Of Ingredients 16

1 1/2 cups sweet corn kernels
1 onion medium-sized
1 tomato medium-sized
1 tsp finely chopped garlic
1/2 tsp finely chopped ginger
1/2 cup coconut milk
1 bay leaf
1 inch piece cinnamon
3 cloves
1/2 tsp cumin seeds / jeera
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
4 tsp oil
Salt to taste

Steps:

  • Separate the sweet corn kernels and boil the sweet corn kernels with enough water till they turn soft or you can pressure cook the kernels in enough water for 4 whistles.
  • Meanwhile, finely chop onion, tomato, ginger and garlic.
  • Take 1/2 cup of the boiled sweet corn kernels and grind them to a fine paste without adding water. This is done for the purpose of thickening the gravy.
  • Heat 1 tsp oil in a pan. Add chopped onions, ginger and garlic.
  • Fry till onions turn light brown in color.
  • Remove from heat and once it cools down slightly, grind this onion-ginger-garlic to a fine paste by adding very little water.
  • In the same pan, add the remaining oil. Add bay leaf, cinnamon and cloves and saute for a couple of seconds.
  • Then add cumin seeds and once they start changing color, add in the ground onion paste.
  • Fry til it turns golden brown in color.
  • Now add the chopped tomatoes and fry for 2 minutes on a medium-low flame.
  • Add turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.
  • Mix well and fry for a minute.
  • Add the ground sweet corn as well as the sweet corn kernels and mix.
  • Add 1/2 cup water and cook for 2 minutes.
  • Finally add the coconut milk and let it simmer on low heat for 4-5 minutes. Remove from heat.
  • Sweet corn curry is now ready to be served with rotis / chapatis or rice.

Nutrition Facts : Calories 367 calories, ServingSize 268 g, Fat 25.6 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 35.5 g, Sugar 9.8 g, Sodium 619 mg, Fiber 7.6 g, Protein 6.7 g, Cholesterol 0 mg

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI



Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini image

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 40m

Number Of Ingredients 20

2 tablespoons olive oil (divided)
1/2 medium yellow onion (diced)
2 medium cloves garlic (minced)
1 thumb-sized piece ginger (peeled and minced)
1 tablespoon + 1 teaspoon mild curry powder
1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
2 medium zucchini (quartered and sliced)
2 cobs of corn (kernels cut off)
1 (15-ounce) can chickpeas, drained
1 (14-ounce) can light coconut milk
2 tablespoons tahini
1 teaspoon brown sugar
1/4 teaspoon kosher salt + more to taste
1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
1/4 cup chopped cilantro
2 cups cooked white Basmati rice
2-3 Persian cucumbers (sliced)
2 scallions (sliced)
Chopped cilantro
Black & white sesame seeds

Steps:

  • Start your rice first thing so that it's ready when your curry's ready.
  • Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
  • Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
  • Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
  • Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
  • Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
  • Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
  • Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
  • To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving

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Top Asked Questions

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.
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.
What is spicy Thai curry corn soup with coconut milk?
Spicy Thai Curry Corn Soup with coconut milk is a combination of simple, delicious flavors that come together for a delicious vegan meal ready in about 30 minutes! 1 tablespoon sesame or coconut oil (or 1/4 cup water for water saute) Prep: Have all the veggies chopped, diced, and ready to go.
How to cook sweet corn in a pan?
Add turmeric powder, red chilli powder, coriander powder, garam masala powder and salt. Mix well and fry for a minute. Add the ground sweet corn as well as the sweet corn kernels and mix. Add 1/2 cup water and cook for 2 minutes. Finally add the coconut milk and let it simmer on low heat for 4-5 minutes.

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