Sweetcorn Coconut Curry Recipe: Easy Vegetarian Curry with Creamy Coconut and Spices

Introduction to Sweetcorn Curry

This sweetcorn coconut curry (or Nariyal Makai) is a flavourful sweet and sour dish. The combination of the sweet corn and rich coconut along with spices, makes this a sweet and savoury curry that everyone will adore. This sweetcorn coconut curry recipe has it’s origins from my family’s migration via East Africa. The coconut gives the dish an unexpected edge. This vegetarian coconut curry recipe is incredibly simple and budget friendly to make, but also giving you a dish with maximum flavour! In addition, it is a versatile vegetarian coconut curry, you can make it with corn on the cob, as I have done here, or you can make it with tinned or frozen sweetcorn.

East Africa origins of this Easy Sweetcorn Curry

In East Africa, particularly in countries like Kenya, Tanzania, and Uganda, Makai Paka is a popular dish enjoyed by many. The curry definitely holds a lot of nostalgia for my family and their memories of growing up in Tanzania. Their time in East Africa was really a melting pot of religions and also cultures. Not only did my mum learn to speak 6 languages (Swahili being one of them) she learnt to enjoy an array of different dishes, varying from this African dish to other more traditional Indian foods.

Like most people, my parents reflect on their childhood days being the best. I can’t imagine how it must feel to look back at life in another country, actually in another continent! However the food still connects them to this happy time in their lives. They often still go on the hunt for some of their favourite dishes like dokra and masala dosas. Hearing their memories and sharing in their enjoyment of the food from this period of time in their lives, I feel more connected to my family’s migration journey via East Africa. This sweetcorn coconut curry recipe is still very much a South Asian-inspired vegetarian recipe

Making this Sweetcorn Curry

As always I have included step by step instructions with pictures for this easy sweetcorn curry recipe. Although, I hardly feel you will need it as the curry is so easy to make. There is no onion needed for this sweetcorn coconut curry recipe! This is another major plus in my book. As much as I love curry, I detest peeling and chopping onions. If I can still get a flavourful curry without an onion, I am one hundred percent down for it.

Adjust the water quantity down if you are using a smaller pan than what I have used in my pictures. I have used quite a wide pan to accommodate the corn on the cob, it’s around 40cm wide. The water therefore evaporates quite quickly. If using tinned sweetcorn, you will not need such a wide pan. Therefore the need for the same level of water is not necessary. Adjust accordingly.

You really need very few ingredients for nariyal makai, most of which you will already have in your cupboard. What you will need for this plant-bases curry is as follows:

Tomatoes

This helps to give the rich and tangy flavour to the curry. I try to use Vine tomatoes, but salad tomatoes will also work.

Creamed Coconut Block

Creamed coconut block– This is a concentrated form of coconut. It gives the sweetness to this dish along with a nutty undertone. The coconut flavour is not overbearing which I sometimes find when using coconut milk. The coconut block form is more subtle. As I grate the block into the curry, when it’s heated during cooking, it melts beautifully into the tomatoes and spices.

Mustard Seeds

I like to use brown or black mustard seeds. Brown mustard seeds have a slightly nutty and tangy flavour. They therefore add to incredible aromatic flavour if this dish.

Sweetcorn

I do prefer cooking this dish with corn on the cob, it really is the star ingredient of this dish. The corn gives that sweet and nutty earthy flavour to the dish. When the corn cooks, the sugars will slightly caramelise and therefore will add a further depth to the flavour of the curry. There is something so satisfying about biting into the kernels that then burst with sweetness when bitten into.

Green birds eye chillies

This adds the heat that this dish needs, the spice contrasts beautifully against the sweetness of the corn. You can add more or less chillies to your taste. You could also substitute the green chillies for chilli powder, I would add 3/4 teaspoon. Again it is to your taste.

Garlic

Garlic adds it’s own spice to the dish, and I do love the smell of it. It’s sharp and also earthy, again it compliments this curry very well.

Ginger

Ginger adds a zesty spicy edge to the dish. Which also just makes any dish taste incredibly refreshing.

Turmeric

Turmeric has an earthy and slightly bitter flavour, it goes well with the ginger in the dish. It is often a staple spice in many curry’s from South Asia. It also gives a further vibrant yellow look to this curry along with the sweetcorn.

Salt

Salt is always a must in any curry. In this curry it helps to balance out the sweetness and enhances all the flavours. Again like the chillies, you can add more or less to your taste.

Fresh coriander

This is the perfect garnish to the dish. It adds a beautiful contrast against the yellow and again is also so refreshing to eat like the ginger in the curry.

Variations and Customisations for this Easy Sweetcorn Curry

One of the best things about Sweetcorn Coconut Curry is its versatility. You can easily customise this recipe to suit your taste or dietary preferences. For a creamier texture, add a splash of coconut cream or cashew paste to the curry base. If you prefer a spicier kick, increase the amount of green chilies or add a pinch of red chili powder. For added nutrition, toss in vegetables like spinach, bell peppers, or zucchini.

If you’re looking for a protein boost, add chickpeas, tofu, or paneer. For a lighter version, replace coconut with almond milk or light coconut milk. Whether you’re making it spicy, mild, creamy, or packed with veggies, this curry can be tailored to your liking, making it a go-to recipe for any occasion. Experiment with different herbs and spices, such as curry leaves or garam masala, to create your own unique twist on this flavourful dish.

Tips for this Vegetarian Coconut curry

If making it with corn on the cob, be prepared to get messy when devouring this curry. Personally I think this is half the fun and it definitely adds to the flavour of the curry. It also makes a nice starter you can serve when made with corn on the cob. If you want to make it more as a curry, it is better to use tinned sweetcorn so you can serve with rice or chapattis. This is a super weeknight curry dish you can whip up, you’ll be done in 30 minutes. I would serve this with my chana masala for another sweet and tangy dish. Or for a meaty compliment to this dish, serve with my kebabs.

FAQs

Q: Can I use frozen sweetcorn for this recipe?
A: Yes, frozen sweetcorn works perfectly. Just thaw it before adding it to the curry.

Q: How long does Sweetcorn Coconut Curry last in the fridge?
A: It can be stored in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Q: Can I make this recipe spicier or milder?
A: Absolutely! Adjust the number of green chilies or chili powder to suit your spice tolerance.

Q: What can I serve with Sweetcorn Coconut Curry?
A: This dish pairs perfectly with steamed rice, naan, or roti. You can also serve it with a side of raita or salad for a complete meal.

Q: Can I make this recipe vegan?
A: Yes, the recipe is already vegan as long as you use plant-based ingredients. Just double-check that your coconut milk and spices are vegan-friendly.

Conclusion

Sweetcorn Coconut Curry is more than just a dish—it’s a celebration of creamy textures, vibrant flavours, and wholesome ingredients. With its sweet corn, aromatic spices, and rich coconut milk, this curry is a testament to the simplicity and richness of vegetarian cuisine. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. Plus, it’s versatile, healthy, and easy to customize, making it a must-try for anyone who loves exploring new flavors.

So, why not bring the taste of this delightful curry to your kitchen? Try this Sweetcorn Coconut Curry recipe today and experience the magic of this comforting dish. Don’t forget to share your culinary creations with us on social media using #SweetcornCurryLove—we can’t wait to see how you make this recipe your own!

See my video on Instagram or TikTok to see how to make this sweetcorn coconut curry recipe!

Ingredients for Easy Sweetcorn Curry

Serves 4

Time 25 minutes

• 2 tablespoons of oil
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon garlic finely chopped
• 1/2 teaspoon ginger finely chopped
• 3 green chillies, finely chopped (to taste)
• 3 tomatoes (finely chopped)
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (to taste)
• Creamed coconut, 65 grams grated
• 400ml of water (if cooking with tinned sweet corn, reduce this to 200ml)
• 4 corn on the cobs (or tinned sweet corn, 700 grams in total)
• 2 tablespoons of freshly chopped coriander

Method for this Vegetarian Coconut Curry

1. Heat the oil and add the mustard seeds.

2. Once the mustard seeds start to pop, turn the heat to low and add garlic and also the ginger and stir through.

3. Then add the finely chopped tomatoes and green chillies (I do this in a food processor to save time). Stir for a minute.

4. Next add the turmeric, salt, creamed coconut and also the water. Let the mixture simmer for 2 minutes.

5) Then add the corn on the cob, cover with the pan lid let it cook for 5 minutes. Then turn the corn over and cover with the lid and cook for a further 5 minutes. Finally, remove the lid and let everything cook for a further 5-7 minutes, until the corn is soft and cooked. Keep stirring and turning the cobs over at this final stage of cooking.

If cooking with tinned sweet corn, cook the corn for 10 minutes with the lid on. Then let the mixture simmer for a further 3-4 minutes. If the mixtures starts to dry out, add more water.

6) Finish with chopped coriander and serve!