Sweetcorn Coconut Curry Recipe: Easy Vegetarian Curry with Creamy Coconut and Spices
Discover how to make Sweetcorn Coconut Curry, a creamy and flavourful vegetarian dish packed with sweet corn, coconut milk, and aromatic spices. Perfect for a quick, healthy meal!
Ingredients
- 2 tbsp olive oil
- 1/2 tsp mustard seeds
- 1/2 tsp garlic, finely chopped
- 1/2 tsp ginger, finely chopped
- 3 green chillies, finely chopped to taste
- 3 tomatoes, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp salt to taste
- 65 grams Creamed coconut, grated
- 400 ml water if cooking with tinned sweet corn, reduce this to 200ml
- 4 corn on the cobs if using tinned sweet corn, 700 grams in total
- 2 tbsp fresh coriander, finely chopped
Instructions
- Heat the oil and add the mustard seeds.
- Once the mustard seeds start to pop, turn the heat to low and add garlic and also the ginger and stir through.
- Then add the finely chopped tomatoes and green chillies (I do this in a food processor to save time). Stir for a minute.
- Next add the turmeric, salt, creamed coconut and also the water. Let the mixture simmer for 2 minutes.
- 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.
- Finish with chopped coriander and serve!
