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Home » Dinner » Sweet Corn Curry

Sweet Corn Curry

August 1, 2016 By Shannon @ Yup, it's Vegan 31 Comments

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I am SO darn excited to share this vegan sweet corn curry recipe with you today.

Sweet Corn Curry | Yup, it's Vegan. Fresh summer corn simmered in a spiced coconut milk stew.

I have been waiting more than a year to share it! In this curry, the fresh sweet corn is the definitive star, mingling delicately with the warming spices and coconut milk. So I recommend making it at the peak of summer when corn is at its best.

Close up of warming sweet corn curry with spicy peppers and onion, fresh tomatoes, creamy coconut milk and a cilantro garnish served with fluffy cauliflower rice in a blue bowl

I actually made and photographed this sweet corn curry last summer during corn season. I loved it so much and couldn’t wait to write up the recipe. But when I was reviewing the photographs I was pretty unhappy with them; I told myself that I’d just get more corn at the farmers market that weekend and remake the dish. As luck would have it, Maryland corn season apparently ended abruptly at that moment*. When this summer rolled around, the first time I saw corn at my CSA pickup, I knew exactly what I’d be making. It was just as good as I remembered: smoky, tangy, and a little bit sweet, with plump kernels of corn in every bite.

*Unfortunately, the exact same thing has now happened to me this year, but with green tomatoes… so look forward to a great green tomato recipe next summer 😀

A blue bowl of hearty Indian inspired sweet corn curry spiced with fenugreek, ancho chili powder, garam masala, and turmeric for a flavorful satisfying meal

My vegan sweet corn curry is finished with a swirl of coconut milk, as opposed to the ghee or cream that other recipes I consulted used. If you make this you’ll end up with a partial can of coconut milk leftover; when I’m in that situation I usually dilute it with a little water and use it for my morning oatmeal, or other places as nondairy milk where the coconut flavor won’t clash. You can also substitute cashew cream if you prefer.

Because corn is already a grain, I found this corn curry was the perfect thing to pair with cauliflower rice to work some vegetables in for a more balanced meal. I fed the curry + cauliflower rice to an omnivore friend and he was profusely delighted with it all!

Chunky and filling sweet corn curry filled with nutrient dense fresh vegetables mingled with warm spices and finished with coconut milk and served with light cauliflower rice with a side of cherry tomatoes

I hope you’ll give this unique and delightful recipe a try if corn is in season where you live. If you do, let me know how you like it; and tag your creations with @yupitsvegan or #yupitsvegan so that I can see!

Sweet Corn Curry | Yup, it's Vegan
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4.75 from 8 votes

Sweet Corn Curry

An easy vegan curry that highlights the flavor of sweet summer corn. Warming spices, coconut milk, tomato, and a hint of lemon make this sweet corn curry a flavorful and satisfying meal.
Course Indian
Cuisine gluten-free, nut-free, soy-free, vegan, vegetarian
Keyword corn curry, curried sweet corn
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 servings
Calories 326kcal
Author Yup, it's Vegan

Ingredients

For the spice mix:

  • 1/4 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1 and 1/2 tsp coriander seeds
  • 1/4 tsp paprika
  • 1/4 tsp smoked paprika (or more regular paprika)
  • 3/4 tsp ancho chili powder
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/8 tsp ground black pepper
  • 1/4 tsp salt

For the vegan sweet corn curry:

  • 1/2 tbsp grapeseed oil (or other neutral oil)
  • 1 large white onion finely chopped
  • 2 small green chilis thinly sliced (or 1 jalapeno)
  • 2 cloves garlic minced
  • 1/2 inch of ginger minced
  • spice blend (see above)
  • 3 cups fresh raw sweet corn kernels (for me, this was three cobs; feel free to also include any juices that come out of the corn)
  • 2 cups finely chopped fresh tomatoes (about 10 oz.)
  • 1 cup full-fat coconut milk
  • juice of 1/2 of a lemon
  • salt to taste
  • 1/4 cup chopped fresh cilantro
  • cauliflower rice for serving (or accompaniments of choice)

Instructions

For the spice blend:

  • Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
  • Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.

For the sweet corn curry:

  • Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
  • Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
  • Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
  • Add the tomato and 1/2 cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
  • Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!

Notes

I also tested and enjoyed the recipe substituting 3/4 cup of homemade cashew cream for the coconut milk.
If you can't get whole spices for toasting, you can substitute equal amounts by volume of pre-ground cumin, fenugreek, and corianer, and skip the toasting and grinding steps.
Nutrition information excludes cauliflower rice.

Nutrition

Serving: 1third recipe | Calories: 326kcal | Carbohydrates: 41g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 267mg | Potassium: 781mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1150IU | Vitamin C: 48.7mg | Calcium: 40mg | Iron: 1.8mg

Recipe inspired by Sailu’s Food.

Have more summer corn than you know what to do with? Try these other recipes that feature it:

amaranth_flatbread_fig_corn_shallot_cream_sauce_1

Amaranth Flatbread with Fig, Sweet Corn, and Shallot Cream Sauce

vegan_teriyaki_bowls_with_edamame_corn_sweet_potato_cauliflower_rice

Teriyaki Cauliflower Rice Bowls with Sweet Potato, Edamame, and Roasted Corn

Filed Under: Dinner, Summer Tagged With: CSA, gluten-free, grains, Indian-inspired, nut-free, refined sugar-free, soy-free, sweetener-free

« How to Make Cauliflower Rice
Summer-in-a-bowl Wild Rice Salad with Creamy Basil Vinaigrette »

Comments

  1. Kiley says

    May 5, 2022 at 23:30

    5 stars
    Delicious! Never would have thought to make a corn curry. Added some carrots for some extra veggies. Super tasty! Will definitely make again. Thanks so much!

    Reply
  2. Roshni says

    October 3, 2021 at 11:00

    5 stars
    I tried this recipe for some friends coming over for dinner, and it was an instant hit!! Everyone loved it. I have been looking for a good recipe for this sweetcorn curry, and this is it!! Thank you so much for sharing!

    Reply
  3. Marrok says

    May 26, 2021 at 22:35

    3 stars
    This had such promise! It tasted great but made both of us extremely and uncomfortably ill. Just a heads up that it might not agree with all tummies!

    Reply
    • Shannon @ Yup, it's Vegan says

      May 27, 2021 at 13:59

      I’m sorry you had this experience, although the recipe isn’t made with anything especially unusually so perhaps you have a food sensitivity with one of the ingredients.

      Reply
  4. Cricket Gray says

    May 17, 2021 at 12:28

    I look forward to making it, but will wait until my daughter delivers! Fenugreek can cause uterine contractions (side note) and is used to improve lactation. It looks delicious!

    Reply
  5. Nicole van de Wolfshaar says

    October 3, 2020 at 12:52

    Hi! I’m excited to try this. I’m wondering if you can make ahead and freeze it? Or if I should just freeze the corn for use later in the winter?

    Cheers!
    Nicole

    Reply
    • Shannon @ Yup, it's Vegan says

      October 6, 2020 at 18:59

      I think this would probably freeze OK!

      Reply
  6. Diane Lloyd-Jones says

    September 9, 2020 at 12:34

    5 stars
    Just tried this today – it was fantastic. I’ve only just found your website, but can’t wait to try more of your recipes. Thank ou.

    Reply
  7. Melissa says

    June 13, 2020 at 21:42

    Is there no curry powder in this? I feel like I should be adding curry powder. Thanks
    Melissa

    Reply
    • Shannon @ Yup, it's Vegan says

      June 24, 2020 at 07:26

      Hi Melissa, curry powder is just a combination of spices, and garam masala is a different combination of spices, either way it’s a curry. The recipe is correct as written. Hope this helps!

      Reply
  8. Marissa says

    August 16, 2019 at 08:44

    5 stars
    This was fantastic! Couldn’t find fenugreek seeds in my local grocery stores but it was still sooo delicious! Thank you for this amazing recipe 🙂

    Reply
  9. Gregor Rasputin says

    July 6, 2019 at 16:03

    5 stars
    So you choose not to share this recipe and give someone a delicious tasting dish that might just be enough to keep someone vegan because of bad photos? what do pictures have to do with a tasty, healthy meat free dish. And you are going to do it again this year with tomatoes? Getting excited because you have been selfishly holding on to a recipe because You did not like the pictures You took is disgusting. How can people wonder what is wrong with the vegan community? Narcissistic and Shallow, how many people missed out on the joy of eating this dish, simply because you did not like your fake, setup photos. That you and everyone else know that the food never really looks like the photos, just think about the latest Whopper commercial? You will never get a burger like the picture/ad. So why would you hold onto recipes that could bring people joy from eating and celebrate veganism for some fake food porn?

    Reply
    • Shannon @ Yup, it's Vegan says

      July 8, 2019 at 12:09

      Hi Gregor, I’m glad you enjoyed the recipe. I think you and I do not see eye-to-eye on strategies for promoting veganism. If you’re truly disgusted by my sharing of 100s of free recipes here then I’m sure there are other websites you can visit in my stead. Take care!

      Reply
    • Jane says

      February 8, 2020 at 19:32

      Whoa buddy. Life got you down? I can feel your bad vibes through this device. I’m sending you love.

      Reply
  10. Cindy says

    May 25, 2019 at 14:00

    Hi Shannon,

    Have you tried using low fat coconut milk? Will that alter the taste too much?

    Reply
    • Shannon @ Yup, it's Vegan says

      May 25, 2019 at 14:18

      Hi Cindy, I haven’t tried that. I think it would probably still taste nice, especially if you’re used to cooking with lite coconut milk. You may need to reduce some of the other seasoning because the full fat coconut milk kind of rounds them out.

      Reply
  11. lee says

    September 16, 2018 at 11:32

    5 stars
    Hi shannon i love your recipies and thank you
    for your great works
    i have a instargram account about unique foods
    i know you said ok someone use your photos
    if he or she adds link to the post with those
    but instargram don’t have it.. so i will just reference your instargram id with photos if you let me..
    can i use your photos?

    Reply
    • Shannon @ Yup, it's Vegan says

      September 27, 2018 at 15:09

      Hi Lee, yes if you include a link and do NOT reprint the recipes or post. Then go ahead. Thanks for asking.

      Reply
  12. Olivia M says

    August 7, 2017 at 14:34

    Any suggestions for an added protein boost?

    Reply
    • Shannon @ Yup, it's Vegan says

      August 7, 2017 at 19:40

      Hi Olivia! I think crispy textured things would pair best with this. Some ideas I am thinking might be nice to boost the protein with are: top with chopped toasted almonds; serve with roasted chickpeas; serve with quinoa instead of cauliflower rice; or serve with bean sprouts (could be a nice temperature contrast). Let me know if you give it a try!

      Reply
  13. Heathers Stepniewski says

    July 11, 2017 at 18:47

    5 stars
    This was amazing! I got fresh corn from the farmers market and it was so sweet! I froze the extra corn so I can make this again in the cooler months. Also, I used a whole can of coconut milk and it was perfect.

    Reply
    • Shannon @ Yup, it's Vegan says

      July 11, 2017 at 18:56

      Glad to hear it!!

      Reply
  14. Deb says

    March 2, 2017 at 18:30

    5 stars
    I made this using thawed frozen corn and it was very good tasting. Thanks. I’ll try fresh corn next summer.

    Reply
  15. Megan says

    August 16, 2016 at 22:20

    When you say coconut milk do you mean canned coconut milk or the kind you get in a carton that is commonly used for a dairy milk substitute? Also, would making this with frozen sweet corn be yucky? Thanks!

    Reply
    • Shannon @ Yup, it's Vegan says

      August 17, 2016 at 06:17

      Hi Megan, I mean canned coconut milk. I think it would be tasty with frozen corn, but not as tasty. You shoudl add the frozen corn later in the cooking process, since I’m assuming it’s already cooked and just needs to be thawed. So maybe once the curry/tomatoes are cooked down well, just add the corn for a few more minutes and then season.

      Reply
  16. Hannah says

    August 1, 2016 at 12:47

    Aw, I hate it when I set up a photoshoot, and then dislike all of my pictures! It’s happened more than I’d like to admit! I’m glad that it worked out for this recipe this year :). Fresh corn is definitely one of my favorite parts of summer <3.

    Reply
    • Shannon @ Yup, it's Vegan says

      August 1, 2016 at 14:28

      I know, right? Even if the recipe in question is still in season, sometimes it’s so disheartening that I don’t want to make it again anyway. Glad to know I’m not the only one 🙂

      Reply
  17. Sawyer says

    August 1, 2016 at 10:23

    Huh! I never would have thought of using sweet corn in curry. This sounds so delicious, I’m definitely putting it on the list for next week!

    Reply
    • Shannon @ Yup, it's Vegan says

      August 1, 2016 at 14:27

      I don’t remember how I came across the idea for this originally, but I’m really glad I did – it’s a delight 🙂 hope you enjoy it!

      Reply
  18. Jessica says

    August 1, 2016 at 09:09

    oh wow! This looks amazing. I think I’ll have to put this into rotation next week.

    Reply
    • Shannon @ Yup, it's Vegan says

      August 1, 2016 at 14:26

      Let me know how you like it!

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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