Corn Capsicum Curry
Indulge in the vibrant flavors of Corn Capsicum Curry, a wholesome and comforting Indian dish that's perfect for weeknight dinners or special gatherings. This vegetarian curry combines the natural sweetness of fresh or frozen sweet corn with the subtle crunch of diced capsicum, all enveloped in a luscious tomato-based gravy infused with aromatic spices like cumin, coriander, and garam masala. Finished with a hint of creamy richness and garnished with fresh cilantro, this versatile curry pairs beautifully with steamed basmati rice, naan, or roti. Whether you're looking for a quick 40-minute meal or a crowd-pleaser for your next get-together, this easy-to-make, one-pan recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup Sweet corn kernels (fresh or frozen)
- 1 medium Capsicum (bell pepper, diced)
- 2 medium Onions (finely chopped)
- 3 medium Tomatoes (pureed)
- 3 large Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 small Green chili (finely chopped, optional)
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves, crushed)
- 2 tablespoons Fresh cream (optional)
- 2 tablespoons Vegetable oil or ghee
- to taste Salt
- 1.5 cups Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the oil or ghee in a large pan or skillet over medium heat.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic, grated ginger, and green chili (if using). Sauté for another 1-2 minutes until fragrant.
Stir in the pureed tomatoes and cook on medium heat until the mixture thickens and the oil begins to separate, about 7-8 minutes.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, and a pinch of salt. Mix well and cook for an additional 2 minutes to enhance the spice flavors.
Add the diced capsicum and sweet corn kernels to the pan. Stir to coat them with the spice mixture.
Pour in water and bring the curry to a gentle boil. Reduce the heat to low, cover, and let it simmer for 10 minutes, or until the corn and capsicum are tender.
Stir in the garam masala and crushed kasuri methi. Cook for another 2-3 minutes to infuse the flavors.
If desired, add fresh cream and mix well for a rich and creamy texture.
Adjust the salt to taste, garnish with fresh cilantro, and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 34.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1877 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
