Sweet Corn & Capsicum Recipe – Easy Indian Vegetable Curry

Last Updated on 4 months by Neha Deshmukh

Sweet Corn & Capsicum Recipe – Easy Indian Vegetable Curry

Hey everyone! If you’re looking for a vibrant, flavorful, and surprisingly easy Indian curry, you have to try this Sweet Corn and Capsicum recipe. I first stumbled upon this dish when trying to use up some leftover roasted corn, and it quickly became a family favorite. It’s perfect for a weeknight meal, and even those new to Indian cooking will find it totally achievable. Let’s get cooking!

Why You’ll Love This Recipe

This Sweet Corn and Capsicum curry is a delightful blend of sweet, slightly spicy, and creamy flavors. It’s a fantastic way to enjoy vegetables, and the cashew paste adds a richness that makes it feel extra special. Plus, it comes together in under 30 minutes – perfect when you’re short on time but craving something delicious and homemade.

Ingredients

Here’s what you’ll need to make this amazing curry:

• 1 cup roasted sweet corn kernels
• 1 capsicum (bell pepper), deseeded and diced
• 8 cashews
• 1 onion, sliced
• 1 tomato, deseeded and diced
• ?? tbsp cumin seeds
• ?? tbsp ginger-garlic paste
• 1 tbsp red chili powder
• ?? tbsp turmeric powder
• ?? tbsp garam masala
• ?? tbsp coriander powder
• 2 tbsp fresh cream
• 2 tbsp minced coriander leaves
• Salt, to taste
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Roasted Sweet Corn: Roasting the corn brings out its natural sweetness. Don’t skip this step if you can! (More on roasting corn later in the FAQs).
• Cashew Paste: This is the secret to a wonderfully creamy and rich gravy. Soaking and blending cashews creates a luxurious texture without needing heavy cream.
• Spice Blend: Garam masala is a cornerstone of Indian cooking, and combined with turmeric, coriander, and chili powder, it creates a beautifully balanced flavor profile. Feel free to adjust the chili powder to your spice preference!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Sweet Corn and Capsicum curry:

1. Heat a generous splash of oil in a pan. Add the sliced onions and sauté until they turn translucent and slightly golden.
2. Now, add the diced tomatoes and cook until they soften and break down a bit.
3. Time for the spices! Mix in salt, red chili powder, turmeric powder, coriander powder, cashews, ginger-garlic paste, and garam masala. Cook for about 2 minutes, stirring constantly, to let the flavors bloom.
4. Let the mixture cool slightly, then transfer it to a blender and blend into a smooth, creamy paste. Add a splash of water if needed to help it blend.
5. Heat a little more oil in the same pan. Temper the cumin seeds – you’ll know they’re ready when they start to sizzle and release their aroma.
6. Add the ground paste to the pan and sauté for another 2 minutes, stirring to prevent sticking.
7. Stir in the roasted sweet corn kernels and diced capsicum. Add about ½ cup of water and bring to a simmer.
8. Cover the pan and let it simmer for about 5-7 minutes, or until the vegetables are tender-crisp.
9. Adjust the seasoning to your liking. Swirl in the fresh cream for extra richness, and garnish generously with minced coriander leaves.
10. Serve hot with roti, paratha, or rice!

Expert Tips

• Don’t be afraid to adjust the spices! Indian cooking is all about personal preference.
• Keep stirring while sautéing the spices to prevent them from burning.
• A good quality garam masala makes a huge difference in the final flavor.
• If the gravy seems too thick, add a little more water.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: My friend, Priya, who’s vegan, always substitutes the fresh cream with coconut cream. It adds a lovely tropical twist!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it.
• Spice Level: My family likes a bit of a kick, so I usually add a little extra red chili powder. Feel free to adjust it to your preference.
• Quick Weeknight Version: If you’re really short on time, use store-bought ginger-garlic paste. It’s a lifesaver!

Serving Suggestions

This Sweet Corn and Capsicum curry is fantastic with:

• Warm roti or paratha
• Steaming basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. Can I use frozen corn instead of roasted corn?

You can! While roasted corn definitely has a superior flavor, frozen corn works in a pinch. Just thaw it completely and pat it dry before adding it to the curry.

2. What type of capsicum (bell pepper) works best in this recipe?

Any color capsicum will work – green, red, yellow, or orange. I personally like using red or yellow for a sweeter flavor and vibrant color.

3. How can I make the gravy thicker/thinner?

For a thicker gravy, simmer uncovered for a few extra minutes to allow some of the liquid to evaporate. For a thinner gravy, add a little more water.

4. Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavors will meld together beautifully. Just add the fresh cream and coriander right before serving.

5. What is the best way to roast the sweet corn for optimal flavor?

I love roasting corn on the stovetop! Rub the corn with a little oil and salt, then place it directly on a gas burner over medium heat. Turn it frequently until the kernels are slightly charred and tender. Alternatively, you can roast it in a preheated oven at 200°C (390°F) for about 20-25 minutes.