Vegan Sweet Corn Curry
Sweet Corn Curry is a rich, comforting North Indian vegetable dish: plump, tender sweet corn kernels simmered in a smooth, aromatic, mildly spiced orange‑hued gravy. This fully vegan version uses coconut cream or cashew paste instead of dairy, delivering a velvety texture and perfectly balanced savoury, slightly sweet, and warmly spiced flavour — ideal served with roti, naan, or steamed rice.
Shared by tina
Time
35 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 2 cups sweet corn kernels (fresh or frozen).. 1 medium onion, finely chopped
- 2 medium tomatoes, pureed or very finely chopped
- 1 tbsp ginger‑garlic paste.. 1 green chilli, slit or minced (adjust to taste)
- #Spices & Seasoning;
- ½ tsp turmeric powder,, 1 tsp coriander powder,, ½ tsp roasted cumin powder
- ½ tsp red chilli powder (adjust to taste).. ½ tsp garam masala.. Salt to taste
- #Cream & Base;
- 2 tbsp thick coconut cream or cashew paste (for richness)
- 1 tbsp neutral oil or vegan butter.. ½ cup water or vegetable stock
- Fresh coriander leaves for garnish
👩‍🍳 Instructions
- 1
Sauté aromatics: Heat oil in a pan over medium heat. Add onion and fry until soft and pale golden. Stir in ginger‑garlic paste and green chilli, cook for 1 minute until fragrant.
- 2
Cook the base: Add tomato puree and all dry spices. Mix well and simmer for 4–5 minutes until the mixture thickens and oil separates from the sides.
- 3
Simmer corn: Add sweet corn kernels and toss to coat evenly. Pour in water or stock, cover, and cook over low heat for 7–10 minutes until corn is tender.
- 4
Finish the gravy: Stir in coconut cream or cashew paste, mix gently, and simmer for another 2–3 minutes — do not boil vigorously to keep the gravy smooth and creamy.
- 5
Serve: Sprinkle with garam masala, taste and adjust salt if needed. Garnish generously with fresh coriander and serve hot.