bohemianwanderer – This vibrant coconut corn curry brings together sweet corn, fresh herbs, and warm spices for a deeply satisfying vegetarian dish. With a quick prep time and rich flavors, it’s ideal for weeknight dinners or casual gatherings. The recipe uses whole corn cobs simmered in coconut milk and a freshly blended herb paste to create a bold, aromatic curry.
Read More : M1-1295 Mini-PC Debuts with Core i9 and 64GB RAM
Start by cutting four corn cobs in half and boiling them for 10 minutes until slightly tender. Drain and set them aside. While the corn cooks, prepare the curry paste. Combine fresh coriander, mint, garlic, ginger, green chillies, red onion, cumin seeds, black pepper, brown sugar, turmeric, and lime juice in a blender. Add two tablespoons of water and blend until smooth.
Heat two to three tablespoons of peanut or sunflower oil in a large pan over medium heat. Add a teaspoon of cumin seeds and wait for them to sizzle. Stir in the chopped garlic and curry leaves, then cook for one minute until fragrant. Add the curry paste and 100 milliliters of water, stirring gently. Let the mixture simmer on low heat for five minutes, allowing the spices to deepen in flavor.
Pour in 400 milliliters of coconut milk and stir in a teaspoon of salt. Add all the boiled corn pieces except one. Shave the kernels from the remaining cob and add them to the curry along with another 100 milliliters of water. Bring the mixture to a gentle boil, then reduce the heat, cover the pan, and simmer for 10 minutes.
This curry is rich, warming, and packed with contrasting textures from the whole corn and creamy sauce. The combination of herbs and spices gives it a unique depth that sets it apart from typical vegetable curries.
Serving Tips, Customizations, and Nutrition Insights
Serve this coconut corn curry hot, ideally over a bed of fluffy basmati or jasmine rice to soak up the fragrant sauce. The sweetness of corn pairs beautifully with the heat from green chillies and the tang of lime juice, while the coconut milk balances everything with a creamy richness.
This recipe serves between four and six people, making it perfect for family dinners or meal prep. You can double the batch if needed, as the curry stores well in the refrigerator for up to three days. Reheat gently on the stove for best results.
For a milder version, remove the seeds and pith from the chillies before blending them into the curry paste. You can also substitute spinach or green beans if you don’t have enough corn. For added protein, stir in chickpeas or cubes of firm tofu during the final simmer.
Read More : Refreshing Butter Corn Tossed in Coriander Mint Chutney
Nutritionally, this curry provides fiber from corn, healthy fats from coconut milk, and antioxidant-rich herbs and spices. It’s naturally vegan and gluten-free, appealing to a wide range of dietary needs. With its bold flavor and adaptable ingredients, this coconut corn curry delivers a satisfying meal that doesn’t compromise on nutrition or taste.
Experiment with different herb combinations or chili varieties to adjust the flavor to your liking. Whether served for lunch or dinner, this dish is sure to become a favorite in your home cooking rotation.
