Corn Curry
Creamy corn curry with fragrant spices, green peppers, and pimientos offers a comforting, flavorful dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Combine margarine, vegetables, and curry powder in a skillet. Cook over low heat for 8 to 10 minutes or until vegetables are tender.
- Stir in sour cream and pepper.
- Heat thoroughly, stirring often; do not allow to boil.
Tips & Substitutions
For a creamier texture, consider using cream cheese in place of sour cream. If you're looking for a healthier option, you can substitute margarine with olive oil. Adding a pinch of garlic powder can enhance the flavor. For added heat, toss in some chopped jalapeños. This dish is versatile, so feel free to mix in other vegetables like peas or carrots to boost nutrition.
Serving Suggestions
Corn curry is delicious served over a bed of fluffy rice or paired with warm naan for a complete meal. It also makes a great side dish alongside Indian recipes like Indian Succotash or Rice Pulao. For a refreshing contrast, serve with a side of yogurt or a simple salad. Garnish with fresh cilantro for an added burst of flavor.
Storage & Reheating
Leftover corn curry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of milk or vegetable broth to loosen it up. Avoid reheating in the microwave, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Curry contains roughly 188 calories, with 7g protein, 33g carbohydrates, and 4g fat. It is a good source of calcium (19% of the Daily Value), protein (15% of the Daily Value), and vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 708mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn in this recipe. Simply thaw it before adding to the skillet. Adjust the cooking time slightly as frozen corn may take a bit longer to become tender compared to canned corn.
Is this corn curry suitable for vegan diets?
To make this corn curry vegan, replace margarine with a plant-based butter or olive oil and substitute sour cream with a vegan alternative, such as cashew cream or coconut yogurt. This will maintain the creamy texture while keeping it entirely plant-based.
What can I serve with corn curry?
Corn curry pairs beautifully with rice or flatbreads like naan or roti. You can also complement it with side dishes such as Indian Squash or a simple cucumber salad for a refreshing touch. For a sweet finish, consider serving it alongside a dessert like the Shahee Dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).