Easy Sweetcorn Curry

This sweetcorn curry is a light, mildly spicy dish that's just perfect for those who love sweet and savory combinations. It's a great recipe to try when you have too much corn on your hands during summer.

Sweetcorn curry is one of those super easy recipes that, once you try, you wonder how you've lived without having it in your repertoire.

It's a creamy and delicious plant-based meal made with coconut milk and warming spices. While it's the perfect recipe to make during summer when corn is in season, it's also great with canned or frozen sweetcorn.

The curry has a nice mix of sweetness and spiciness and is very easy to make. If you use fresh corn, you have to cook it first before adding it to the curry. You can boil the corn cobs or grill them or prepare the corn in the air fryer.

Why you'll love this sweetcorn curry

• It's a delicious, mildly spicy curry that the entire family will love.
• It's the perfect way to use up any fresh sweetcorn you may have at the end of summer.
• The curry is extra nutritious and a great choice if you want to up your fiber intake.

Ingredients and substitutions

Coconut oil — You can also use avocado oil or canola oil as a base for this curry. To make it oil-free, saute the onion in a bit of veggie stock.

Onion — I like to dice the onion finely, so it cooks quickly. You can also add the onion, garlic and ginger to a food processor and blitz them into a paste. Add the paste to the hot pan with the oil and cook until you can't feel the raw smell anymore.

Garlic and ginger — If you don't have any fresh garlic and ginger, you can substitute them with 2 tablespoons of garlic ginger paste.

Red chili flakes — Feel free to adjust the amount of red chili flakes to your likening.

Spices — I used a mix of ground cumin, coriander, turmeric and mild chili powder in this sweetcorn masala. If you want it spicier, use a medium or hot chili powder.

Diced tomatoes — For a more pronounced tomato flavor, you can also add 1-2 tablespoons tomato paste.

Sweetcorn — Fresh corn needs to be cooked before adding it to this curry. If you want to use canned corn, simply drain and rinse it. For frozen corn, add it to the curry without thawing it beforehand.

Coconut milk — Ful-fat coconut milk is perfect in this sweetcorn curry because it makes it extra creamy.

How to make sweetcorn curry with coconut milk

Heat the coconut oil in a large, deep pan and sauté the onion for 4-5 minutes over medium heat until softened.

Stir in the garlic, ginger and red chili flakes and continue to cook for another minute.

Next, add the ground cumin, coriander, turmeric, and chili powder. Stir to combine and cook for 1-2 minutes, stirring occasionally.

Add the diced tomatoes, sweetcorn and coconut milk. Stir to combine, then bring to a boil. Lower the heat and simmer for 15 minutes until the sauce thickens.

Stir in the lime juice and fresh cilantro, season to taste and serve with basmati rice, roti or naan.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• Reheat the curry in the microwave or on the stovetop.
• This Indian sweetcorn curry freezes well. Allow it to cool completely, then transfer to a freezer-friendly container and store in the freezer for up to 3 months. Defrost the curry overnight in the fridge before reheating.

Recipe notes and tips

• Serve this sweetcorn curry with your favorite steamed rice, cauliflower rice, naan or roti.
• You can add extra veggies to the curry, such as sweet pepper, zucchini or frozen peas.
• Stir in some fresh baby spinach at the end for extra vitamins and brightness.

If you liked this easy sweetcorn curry recipe, you might also like some of my other vegan curry recipes:

• Thai Coconut Chickpea Curry
• Thai Mango Curry with Chickpeas
• Chickpea Tofu Curry
• Vegan Madras Curry with Crispy Tofu
• Aubergine and Chickpea Curry

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