Coconut Sweetcorn Curry

Coconut Sweetcorn Curry

Preparation time: 15 minutes | Cook time: 2 hours | Serves: 4 – 6

Spice Level: Medium


  • 1kg whole Sweetcorn
  • 1L Water 
  • 2 Tsp Salt 
  • ½ tsp Turmeric Powder
  • 1 Tbsp Sunflower Oil 
  • 1½ Tsp Cumin Seeds
  • 5 Whole Black Peppercorns
  • 3-5 Whole Cloves
  • 2 small Cinnamon sticks (in half)
  • 5-6 Curry Leaves
  • 1 Tbsp Ginger (paste)
  • ½ Tbsp Chilli (paste)
  • 1 Tbsp Cumin Powder 
  • 1 Tsp Salt
  • 70-75g Peanuts (grinded)
  • 1½ Tbsp Lemon Juice
  • 250ml Coconut Milk
  • ½ Cup Coriander leaves


1. Cut the Sweetcorn into roughly 3cm wide pieces. Add the Sweetcorn pieces in a medium pot, and boil with 1L water on medium – high heat, also add 2 Tsp Salt and ½ Tsp Turmeric powder to the pot. Cook until the Sweetcorn is soft, this takes about 20 minutes.

2. After the sweetcorn is done, in another large pot; on medium – high heat, add 1 Tbsp sunflower oil, add 1½ Tsp Cumin Seeds and 5 Whole Black Peppercorns. Then add 3-5  Cloves and 2 small Cinnamon sticks (in half) cook for one minute then add the 5-6 Curry Leaves and let it cook for another 2 minutes. 

3. Afterwards add the cooked sweetcorn – along with the boiled water and cook for 25-30 minutes on medium heat.

4. Then add the 1 Tbsp Ginger, ½ Tbsp Chilli paste, 1 Tbsp Cumin powder and 1 Tsp Salt and mix through and cook for 15 minutes.

5. Now add the 70-75gr grinded peanuts and 1½ Tbsp Lemon Juice and combine this through and cook for 10 minutes. 

6. Finally add 250ml coconut milk and ½ cup chopped coriander leaves and mix through and cook until the sauce becomes thick (about 30-40 minutes).

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