Sweet Corn Curry.
This is a must-try curry recipe.
Yes, when it comes to curry – I lean towards a protein-based curry.
Butter Chicken. Beef Masala. Jamaican Goat Curry. Thai Green Curry… all yes!
But this sweet corn curry holds its own weight!We came across this recipe from a Korean Recipe site called Wife’s Table (아내의 식탁)… and it was excellent!
I was surprised by how good a “vegetable” curry could taste.
How does it taste? It’s a mix between corn chowder and a savory Indian curry, with hints of sweetness from the corn and a pleasant bite from the chickpeas.
We tried the recipe a few times, made a few ingredient substitutions and tweaked it to get it just right for our palate.
I think ya’ll be very pleased with it as well!
Cooking notes for Sweet Corn Curry:
When making this corn curry, use “sweet corn” – not waxy corn or field corn!
(Waxy corn will turn hard when you boil it.)
If you’re living in the West, the corn sold at supermarkets will most likely be sweet corn.
If you’re living in Korea, purchase 초당옥수수 (sweet corn) - not 찰옥수수 (waxy corn)!
Next, use canned chickpeas – if you’re using dried chickpeas, you’ll have to hydrate these dry beans overnight (too much of a hassle!)
Finally, why do we add peanut butter?
Peanut butter adds a savory, deep flavor to the curry - while also thickening it as well.
Don’t skip it!
After 15 mins of simmering, check the consistency. It should have thickened into curry.
If however, it reduces down too much by accident - simply add-in some water.
(Or simmer for longer if it’s too watery.)
Now at the very end, make sure to salt the curry!
We added 1 teaspoon of salt – and it was just right.
Note: This corn curry – you can eat straight, without rice or naan.
It’s that good 😉
If you find success with the recipe - tag a picture of your dish in IG.
We enjoy flipping through your pics in the morning 😉
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 2 Sweet Corn
- ½ Onion
- ½ Zucchini
- ⅔ Cup Canned Chickpeas
- Few shakes of Salt
- Few cracks of Black Pepper
- 2 Tablespoons Olive Oil
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Minced Ginger
- 1 Tablespoon Honey
- 1 teaspoon(!) Cumin Powder
- 1 Tablespoon Turmeric Powder
- 1.5 Cups Coconut Milk (375 ml)
- 1.5 Cups Water (375 ml)
- 2 Tablespoons Peanut Butter
- 1 teaspoon(!) Kosher Salt (final seasoning for curry)
- Few pieces of Cilantro
- Few sprinkles of Red Chili Flakes
- Dash of Lemon Juice
- Few slices Cucumber (Optional)
- Peel husks off 2 sweet corn. Give it a quick rinse. Then trim all the kernels off with a knife.
- Dice ½ an onion into thin slices.
- Cut ½ a zucchini into small pieces as well.
- Optional: Slice ½ a cucumber into thin slices - we'll use them as topping. Skip if you don't like cucumbers.
- Open a can of chickpeas. Drain the juice. Then give them a quick rinse under running water. Drain-off the excess water in a strainer. Then measure ⅔ cup of chickpeas - set them aside.
Stir-fry Ingredients & Begin Curry
- Pour 2 Tablespoons of Olive Oil into a frying pan. Place on medium-heat. Once it's hot, place in the chickpeas. Season them with a few sprinkles of salt & black pepper. Stir-fry them for a few minutes until the chickpeas start to get some coloring on the outside.
- (Now scoop-out a few of these stir-fried chickpeas - we'll use it as garnish at the end.)
- Then add in the sliced onions, zucchini and corn. Add-in a few more splashes of the olive oil. Stir-fry everything around until the onions start to turn translucent.
- (Now scoop-out a few spoonfuls of the corn - we'll use it as garnish at the end.)
- Then add in Minced Garlic (1 Tablespoon), Minced Ginger (1 Tablespoon). Quickly stir that in. Next, add in Honey (1 Tablespoon). Now, add-in a few pinches of Salt & Black Pepper. Then, add in Cumin Powder (1 teaspoon!) and Turmeric Powder (1 Tablespoon). Mix everything in evenly.
- Then add in 1.5 Cups (375ml) of Coconut Milk. Followed by 1.5 Cups of Water.
- Next, add-in Peanut Butter (2 Tablespoons). Use a soup ladle and mix it evenly into the soup.
- Next, reduce the soup for 15 minutes on medium heat (or until it thickens into a curry).
- Finally, season with 1 teaspoon(!) - NOT TABLESPOON - of salt.
- Give it a taste - add more if needed!
Plate Corn Curry
- Scoop some corn curry into a bowl.
- Garnish with a few of the chickpeas and corn that you set aside earlier.
- Then add pieces of cilantro and cucumber slices on top.
- Sprinkle on some red chili flakes.
- Finish with a few squeezes of lemon juice.
- Bon Appetit - enjoy Ya'll!
Can we use canned corn?
I use a lot of recipes online and I’ve never left a comment before now but I have to with this one. Holy smokesss it is amazing!! I made some substitutions because of some ingredients I had to use up (chicken/spinach instead chickpea/zucchini), and added cayenne pepper to add some heat— and it turned out divine. My husband and I were practically licking the bowl afterward. One of the best things I’ve ever made— thank you so much for posting this!!
Just made it for dinner yesterday - it was stellar! The leftovers tasted even better today. 🙂 Will definitely be making it again in the future.
Shar E says
It's so so yummy!! I added some shrimp since I had some lying around and my parents loved it
This was so easy and good. Yummy vegetarian meal.
This looks great. How long would this keep in the fridge?
Daniel Oh says
It kept up to 3 days for us. Haven't tested it further then that... heh!
This is SO PRETTY! Can't wait to make for my family.
Daniel Oh says
Yes, I hope the fam bam enjoys it!
how many servings is this?
Daniel Oh says
It should produce ~4 servings