Corn Curry

For a delicious mild vegetarian curry, try Anjum Anand's easy recipe using frozen sweetcorn and yogurt
By Anjum Anand
Corn Curry
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 onion, cut into large pieces
  • 3 small cooking tomatoes, quartered
  • 1-2 cm ginger, peeled and roughly chopped
  • 3 cloves garlic, halved
  • 4-6 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 3/4 tsp turmeric
  • 1-2 tsp chilli powder, or to taste
  • 2 tsp ground coriander
  • 750 g frozen sweetcorn
  • 450 ml milk
  • 4 tbsp yogurt
  • 1/2 tsp garam masala


1. In a food processor, blend together the onions, tomatoes, ginger and garlic.

2. Heat the oil in a large non-stick saucepan and fry the cumin seeds for 30 seconds or until their aroma starts to release.

3. Add the tomatoes, ginger and garlic paste and cook, stirring often, over a moderate to high heat for 7-8 minutes until the oil bubbles on the side of the pan.

4. Add the turmeric, chilli and coriander powder and salt and stir for a minute.

5. Add the frozen sweetcorn (straight from the freezer is fine) and cook for 5 minutes.

6. Add the milk and simmer gently for 15 minutes.

7. Add the yogurt and cook for another 3-5 minutes or until the oil rises to the surface.

8. Stir in the garam masala. Check and adjust the seasoning if necessary.

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