Sweetcorn on the Cob Curry Recipe
This flavorful and hearty Sweetcorn on the Cob Curry is an excellent choice for a comforting vegetarian dish. Perfect for those looking for a spicy, nutty, and aromatic curry with a delightful twist, this recipe features sweetcorn that’s used as both the base and a garnish. Serve it with fresh chappati or warm bread for a complete meal.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Category: Vegetable
Cuisine: Asian
Ingredients
| Ingredient | Quantity |
|---|---|
| Onions | 4 |
| Garlic paste | 2 tbsp |
| Ginger paste | 2 tbsp |
| Chopped tomatoes | 2 |
| Sesame seeds | 2 tbsp |
| Raw peanuts | 800g |
| Raw cashew nuts | 4 tbsp |
| Sweetcorn (cut into 1″ rounds) | 200g |
| Salt | 100g |
| Turmeric | 100g |
| Sugar | 1 tbsp |
| Garam masala | 2 tsp |
| Jeera powder | 2 tsp |
| Paprika | 1 tsp |
| Tamarind paste | 4 tsp |
| Bay leaves | 1 |
| Curry leaves | 1/2 cup |
| Cumin seeds | 1 tsp |
| Black mustard seeds | 3 tsp |
| Asafoetida powder | 1/2 tsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 426.8 kcal |
| Fat Content | 32.2g |
| Saturated Fat | 4.7g |
| Cholesterol | 0mg |
| Sodium | 442.6mg |
| Carbohydrates | 27.2g |
| Fiber | 6.8g |
| Sugar | 9g |
| Protein | 15.1g |
Instructions
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Prepare the base: Start by heating vegetable oil in a large saucepan over medium heat. Once the oil is hot, add cumin seeds, black mustard seeds, and a pinch of asafoetida powder to release their aromas.
-
Saute the aromatics: Add bay leaves and curry leaves to the pan, followed by finely chopped onions. Stir-fry the onions until they soften and turn golden brown, which should take around 4-5 minutes.
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Add the pastes and tomatoes: Stir in the minced garlic, ginger paste, and chili to bring in more heat and spice. Then, add the chopped tomatoes and let them cook down for about 3-4 minutes, softening into a rich, fragrant mixture.
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Incorporate the nuts and spices: Add sesame seeds, raw peanuts, and raw cashew nuts to the pan, along with the remaining ingredients: turmeric, sugar, garam masala, jeera powder, paprika, and tamarind paste. Stir everything together, letting the nuts grind slightly to thicken the curry sauce. Allow this mixture to cook for 10 minutes, stirring occasionally.
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Cook the sweetcorn: Once the curry base is ready, add the sweetcorn rounds to the pan. Stir the corn into the rich sauce, ensuring the kernels are well-coated. Lower the heat and let the curry simmer for another 30 minutes, allowing the sweetcorn to absorb all the spices and flavors.
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Final touches: Once the sweetcorn is tender and the curry sauce has thickened to a luscious consistency, remove from heat. The curry should be fragrant and flavorful, with a slightly sweet and tangy undertone from the tamarind and sugar.
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Serve: Serve this Sweetcorn on the Cob Curry with warm chappati or a loaf of bread to soak up all the delicious sauce. Use the corn cobs to scoop up the rich curry and enjoy the tender, spiced kernels!
This dish is not only comforting but also incredibly flavorful, bringing together a delightful blend of spices, textures, and the natural sweetness of corn. Perfect for a cozy meal with friends or family!
