Vegetable DishesCooking EquipmentMeat DishesDesserts & SweetsFruitsBreakfast FoodsFood IndustryAppetizers & SnacksBaked GoodsBeveragesSpices & SeasoningsDining OutGrains DishesSpecial DietsSauces, Condiments, and PreservationDairy & Eggs

How to Make Vegan Corn Curry With Coconut Milk

Updated on September 23, 2017
ShailaSheshadri profile image

I love cooking tasty, healthy meals and staying fit. I truly enjoy sharing traditional Indian dishes with everyone.

Vegan Corn Curry Made With Coconut Milk

An Awesome Side Dish Made of Boiled Corn Simmered in Coconut Milk

Corn curry is an easy to cook, simple side dish. It took me about 30-35 minutes to make. You can use fresh or frozen corn kernels in this dish. Juicy corn makes this curry sweetish and crunchy.

I made this curry in two parts. First, I made a paste of coriander leaves, onion, coconut, cashew nuts, ginger, garlic, green chilies, and lemon juice. Next, I made the gravy using boiled corn, the ground paste, coconut milk, and whole garam masala spices (or garam masala powder), and salt.

This vegan side dish has a unique aroma of coriander leaves, spices, and coconut. Eat this creamy and crunchy curry with flatbread, poori, roti, fried rice, plain rice, etc.

Now, let me share the detailed recipe.

Cast your vote for Corn Curry Made with Coconut Milk

Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: Serves three people

Ingredients for Making Vegan Corn Curry

  • 1 1/2 cups boiled sweet corn
  • 3/4 cup packed coriander leaves
  • 1 tsp grated coconut
  • 1 tsp cashew nuts
  • 1/2 inch ginger
  • 2 cloves garlic
  • 2 green chilies
  • 1/2 tsp lemon juice
  • 1 inch cinnamon stick
  • 2 cloves
  • 1/4 tsp garam masala powder
  • 1/2 cup thick coconut milk
  • 2 tsp oil
  • 4-5 tsp onions, chopped
  • salt, to taste

Step-By-Step Instructions and Photos for Making this Vegan Corn Curry:

  1. Boil corn, adding just sufficient water and salt. Keep aside.
  2. Make a smooth paste of coriander leaves, onions, grated coconut, cashew nuts, ginger, garlic, green chilies, and lemon juice by grinding together in a mixer.
  3. Keep the coconut milk ready.
  4. Heat oil in a deep-bottomed pan. Add cinnamon stick and cloves. Saute for 5 seconds on a medium flame. Add the paste. Saute till the water evaporates from it.
  5. Add boiled corn. Mix well. Add coconut milk. Stir the mix adding some water to adjust the consistency of the gravy.
  6. Add garam masala powder. Continue stir-cooking for 5 more minutes without covering the pan. By this time, the gravy becomes thick and creamy. Switch off the stove.
  7. Vegan Corn curry is ready. Serve it with hot rotis or flat breads. This side dish also goes well with fried rice, biryani etc. Enjoy the taste!

Click thumbnail to view full-size
Step one: Keep the ingredients for making the paste ready.Step two: Ingredients for making the gravy kept handy.Step three: Make a smooth paste by grinding the ingredients.  Step four: Heat oil in a deep-bottomed pan. Add cinnamon sticks and cloves. Saute for a while. Add the paste.Step five: Cook the paste on a medium flame, stirring often.Step six: Stir-cook till the water evaporates from the paste.Step seven: Add boiled corn. Mix well.Step eight: Stir-cook for a minute.Step nine: Pour coconut milk. Stir-cook the mix. Step ten: Add garam masala powder. Cook on a low fire for 5 minutes, stirring at intervals.Step eleven: Corn curry is ready. Transfer it to a serving dish.
Step one: Keep the ingredients for making the paste ready.
Step one: Keep the ingredients for making the paste ready.
Step two: Ingredients for making the gravy kept handy.
Step two: Ingredients for making the gravy kept handy.
Step three: Make a smooth paste by grinding the ingredients.
Step three: Make a smooth paste by grinding the ingredients.
Step four: Heat oil in a deep-bottomed pan. Add cinnamon sticks and cloves. Saute for a while. Add the paste.
Step four: Heat oil in a deep-bottomed pan. Add cinnamon sticks and cloves. Saute for a while. Add the paste.
Step five: Cook the paste on a medium flame, stirring often.
Step five: Cook the paste on a medium flame, stirring often.
Step six: Stir-cook till the water evaporates from the paste.
Step six: Stir-cook till the water evaporates from the paste.
Step seven: Add boiled corn. Mix well.
Step seven: Add boiled corn. Mix well.
Step eight: Stir-cook for a minute.
Step eight: Stir-cook for a minute.
Step nine: Pour coconut milk. Stir-cook the mix.
Step nine: Pour coconut milk. Stir-cook the mix.
Step ten: Add garam masala powder. Cook on a low fire for 5 minutes, stirring at intervals.
Step ten: Add garam masala powder. Cook on a low fire for 5 minutes, stirring at intervals.
Step eleven: Corn curry is ready. Transfer it to a serving dish.
Step eleven: Corn curry is ready. Transfer it to a serving dish.

Nutritional Information of Vegan Corn Curry Made with Coconut Milk

Nutrition Facts
Serving size: 1
Calories 180
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 1 g5%
Carbohydrates 16 g5%
Sugar 1 g
Fiber 3 g12%
Protein 4 g8%
Cholesterol 0 mg
Sodium 18 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment

No comments yet.