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Corn Curry

Had a HUGE batch of organic corn delivered from my vegetable subscription and I knew I wasn't going to be able to finish it in time. So this was me going into "batch cooking for the freezer" mode. Searched through a couple of recipes and this one spoke to me!


  • 1 tsp cumin seeds

  • 1/2 tbsp coriander seeds

  • 1 tsp smoked paprika

  • 1 tsp garam masala

  • 1/2 tsp turmeric powder

  • 1 large white onion finely chopped

  • 3 red chillies

  • 4 cloves garlic, chopped

  • 1/2 inch of ginger, grated

  • 4 cobs corn, shucked and removed from cob

  • 3 tomatoes, chopped

  • 1 cup full-fat coconut milk or 1/2 cup coconut cream powder + 1 cup water

  • 1/2 lemon, juiced

  • Salt

  • Pepper

  • Olive oil

  • 1/4 cup cilantro, chopped


  1. Dry toast the cumin and coriander seeds - leave to cool then grind

  2. Heat oil in a saucepan and fry onions until opaque

  3. Add chillies, garlic and ginger until aromatic

  4. Add cumin, coriander, smoked paprika, turmeric

  5. Turn heat to high and add corn - don't stir a lot so there is a bit of charr

  6. Add tomatoes and coconut milk/ mixture

  7. Bring to a boil and reduce heat for 15-20 mins

  8. Remove cover, and add lemon juice

  9. Turn off heat and add garam masala

  10. Season with salt, pepper and cilantro

  11. Serve with quinoa or rice

Inspired by:


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