Sweetcorn Curry with Nuts & Dessicated Coconut

I have always loved sweetcorn especially the canned version. I love eating it cold in salads and I’ll often open a small can for my lunch and just eat it cold. This reminds me of my student days!!

If you like your curry to be rich and creamy and slightly sweet, you will like this sweetcorn curry. You can use frozen or canned sweetcorn for this recipe.

Cooking Time – 20 minutes

Ingredients for 4 servings:

4 cups of frozen sweetcorn ( For canned sweetcorn, drain the juices and rinse the sweetcorn with cold water)
1 cup chopped fresh or tinned tomatoes
½ cup mixed peanuts and cashews
¼ cup desiccated coconut
2-3 tablespoons cooking oil (I used sunflower oil)
1 teaspoon dry cumin seeds
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon chilli powder (use more if you like hot food)
2-3 cloves of blended garlic
Small bunch of coriander or some curry leaves for garnishing

Method:

1. Roast the peanuts and cashew nuts either on a non-stick saucepan or for 2-3 minutes in a microwave.

2. Grind the nuts and mix them with the dessicated coconut and set aside.

3. Heat 2-3 tablespoons of oil in a saucepan and add in the cumin seeds.

4. Once the seeds go dark brown, add the sweet corn and stir.

5. Add the spices – salt, turmeric, chilli powder and stir.

6. Add the garlic and once the sweet corn is soft and cooked, add the tomatoes together with half a cup of water.

7. Now add the ground nuts and desiccated coconut to the mixture.

8. Allow this to cook for 5-7 minutes and transfer to a serving bowl. garnish it with coriander or curry leaves.

9.  Serve the curry hot with chapatis or Naan bread.

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About Mina Joshi

Mina Joshi writes a vegetarian food blog, www.givemesomespice.com, and as a busy working Cambridgeshire mum, she specialises in quick and healthy authentic vegetarian recipes Both her father and father-in-law were experienced chefs who owned restaurants in East Africa and they shared their recipes and tips with Mina. She started her blog to pass on some of the old-fashioned dishes that might otherwise be lost. Mina believes that nothing beats home cooking and it is her aim to make everyone realise that cooking can be fun. also teaches vegetarian Indian cookery to adults at Evening classes at a Local College as well as in one to one classes in the Student’s home where students can then invite friends to taste the dishes they have prepared. Follow Mina on Twitter @GiveMeSomeSpice

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5 Responses to Sweetcorn Curry with Nuts & Dessicated Coconut

  1. ushnish ghosh says:

    Amazing recipe! It is so new for me! Never thought sweet corn can be used this way..Will give a try soon..

  2. Manju Thanky.. says:

    My favourite sweet corn curry..!! goes well with fresh chapati or toasted bread..very healthy and with peanuts and cashew nuts powder .It make nice and rich gravy too ..x You can eat only by its self as well…..!!

  3. Preeti says:

    Love sweetcorns and this is a lovely combination of spice blends and nuts.

  4. Narmada says:

    I love this recipe – the fact that it is quick, healthy and delicious, and my kids love corn! Keep giving us these easy-to-make, yummy dishes and we cannot go wrong. Keep them coming, Mina!

  5. Raj Kumar says:

    This took me back to my student’s days of mid to late 60s. Being a vegetarian, one had to be inventive; I used to have this curry but without the nuts/coconut. The other quick recipe I had was, ‘curried baked beans’ – use your imagination and you have a healthy nutrional curry – rather cheap.
    I tried the above sweetcorn curry and I must say it is yummy delicious!
    Thank you Minaben.
    Raj