Sweet Corn Curry - Simple & Healthy

4.54 from 13 votes

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.

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!