Serves 2
35 min
Corn Curry
Recipe GLPR83ede79fdbe00e
A fragrant, creamy Indian-style corn curry made with fresh green chilies, aromatic spices, and coconut milk. This vibrant dish combines tender corn kernels with a smooth paste of cashews, coconut, cilantro, ginger, and garlic, simmered to perfection. Light yet satisfying, it's naturally gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions. Serve hot as a starter or light main course.
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Ingredients
½ tablespoon Broken cashews
3 Fresh green chilies, or to taste
¾ cup Fresh cilantro leaves
1 inch piece Cinnamon stick
½ cup Coconut milk
¾ cup Corn kernels, boiled or steamed
½ tablespoon Desiccated coconut
2 Large garlic cloves
½ inch piece Ginger, peeled
½ teaspoon Lemon juice
3 teaspoon Neutral oil
¼ Small onion, sliced
Salt to taste
Water
Directions
Prepare the boiled corn kernels. If using frozen corn, defrost and microwave covered for 4–5 minutes, or cook fresh corn on the stovetop until tender. Set aside.
Combine the green chilies, cilantro leaves, broken cashews, desiccated coconut, garlic cloves, ginger, and sliced onion in a blender or grinder.
Add a little water and grind into a smooth, fine paste. Transfer to a bowl.
Heat the neutral oil in a pan or skillet over medium heat. Once the oil is hot, add the cinnamon stick piece.
Allow the cinnamon to cook for a few seconds until fragrant, releasing its aroma into the oil.
Add the prepared paste to the pan and cook, stirring continuously, for 2–3 minutes. The paste will gradually dry out as the moisture evaporates. Cook until most of the water has been absorbed and the mixture becomes dense and aromatic.
Fold in the boiled corn kernels and mix thoroughly to combine with the spiced paste.
Pour in the coconut milk and add water as needed to reach your desired curry consistency. Stir well to blend all ingredients.
Cook uncovered over medium heat for 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Finish with the lemon juice. Taste and adjust salt as needed. Turn off the heat.
Serve hot as a starter or light main course.
