Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Salads, Sweet Treats.


My sister’s signature sweetcorn curry in coconut milk


  • mini corn cobs, boiled (slice into 1-2 inch pieces if large) 5

  • sweetcorn 1 tin

  • coconut oil 1 teaspoon

  • cumin seeds ½ teaspoon

  • onion, finely chopped 1

  • ground peanuts* 5 tablespoons

  • smooth passata (cooked tomato concentrate) 500g

  • Himalayan salt 1 teaspoon

  • turmeric 1 teaspoon

  • cumin powder ½ teaspoon

  • coriander powder ½ teaspoon

  • red chilli powder, optional ½ teaspoon

  • coriander handful

  • coconut milk 5-8 tablespoons


Start by melting the coconut oil in a flat pan on low heat, add the cumin seeds and wait until they become a darker shade of brown, then add the chopped onions and stir. Once the onions are lightly browned and cooked, add the ground peanuts and a handful of finely chopped coriander. Stir this for half a minute before adding the passata, salt, turmeric powder, cumin powder, coriander powder and red chilli powder.

Once this has become a thick gravy within a few minutes, pour in the coconut milk. Let this cook for another couple of minutes before finally adding the corn cob pieces and sweetcorn. Mix together thoroughly and let this cook on low heat for ten minutes or longer. Lastly, garnish with coriander and serve.

Serve with brown rice, quinoa or roti.

Meenal doesn’t have a lot of patience (something to do with having two young boys possibly?) so when she showed me how to make this delicious curry, I had a quick few minutes to jot down the recipe – which also goes to show that if you have everything ready, it really doesn’t take long to make this hearty wholesome dish.

There are a few Indian curries that my sister makes better than I’ve ever tasted, and one of these is her sweetcorn curry. It’s a curry that everyone absolutely loves, even craves. We usually eat this with the Gujarati spiced roti called thepla, but the extra ground peanuts and addition of coconut milk make this particular recipe so wholesome that it is a meal in itself, filled with warmth and richness and spice (the spoon of red chilli in the picture certainly looks like more spice than might be necessary!), and so it is perfect for these colder months. Serve with some brown rice or quinoa, a dollop of yoghurt and of course coriander. It’s really quiet the treat!

serves 4 

*to make ground peanuts, grind together around 3 tablespoons of peanuts in a blender very quickly, careful not to overblend as you still want to retain a slight crunch. It should be more of a grainy powder than a paste. 

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