Main Dishesdeliciouslyella
20-Minute Corn Curry
This easy-to-prepare, vibrant and nutritious corn curry is a fantastic midweek family meal. The optional chickpeas add extra protein, texture and body.
👥 2 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●blender
📝 Preparation Steps
1
Heat a drizzle of olive oil in a medium pan over medium–high heat; add the onion and garlic, with a sprinkle of salt and pepper. Cook for 4–⏱️ 5 minutes, stirring occasionally, until softened and translucent. Then add the paprika, cumin and drained corn; stir and cook for a further ⏱️ 2 minutes, before adding the coconut milk and desiccated coconut. Bring to a simmer and leave to bubble gently for 8–⏱️ 10 minutes.
olive oil0.5 tablespoononion1garlic2 clovesground cumin1 teaspoondesiccated coconut2 tablespoons
2
If you prefer a smooth texture, carefully remove about ⅓ of this corn and coconut mixture from the pan, pour into a blender or NutriBullet and blitz until smooth. Then return to the pan with the baby corn, sugar snap peas and chickpeas, if using (if you like a chunky texture, feel free to omit this step). Bring to a simmer and cook for 5–⏱️ 6 minutes until the baby corn and peas are tender.
baby corn4.5 ozsugar snap peas4.5 oz
3
Serve with rice, topped with fresh coriander, a squeeze of lime juice and a sprinkle of dried red chilli flakes, if desired.
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