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This one-pot Vegan Indian Sweetcorn + Peanut Curry hits all the spots. It’s spicy, tangy and sweet!
Why you’ll love this one-pot Indian curry:
easy – this is a one-pot recipe that only takes around 30 minutes to make!!
delicious – this curry is one of my favourites to have during summer, it’s sweet, tangy and spicy! What more could you ask for?!
healthy – it’s packed with spices and veggies!
What you’ll need to make Sweetcorn + Peanut curry:
- peanuts
- tinned sweetcorn
- oil
- mustard seeds
- cumin seeds
- garlic
- tinned tomatoes
- tomato puree
- maple syrup
- ground coriander-cumin powder (or half of each)
- chilli powder
- ground turmeric
- lime
The ground peanuts:
The ground peanuts are created by pulsing around 3/4 cup of peanuts. They don’t need to be super fine, it’s okay if you have slightly chunky bits! And please be sure to measure the peanuts for this recipe after they’ve been pulsed.
How to make this one-pot Sweetcorn + Peanut curry:
- In a pot, add oil and heat over medium heat.
- Add in the mustard seeds, and temper until they start to pop.
- Add in cumin seeds and cook until fragrant – this should only take a few seconds!
- Mix in grated garlic, and sauté until the raw smell disappears.
- Add pureed tomatoes, tomato puree, chilli powder, coriander-cumin powder, salt and ground turmeric. Stir + cook for around 1 minute!
- Pour in the 1 cup water and mix in ground peanuts – allow to cook for another minute.
- Add 1/2 cup of water and the (drained) tinned sweetcorn. Cover the pan with a lid and cook for 5-6 minutes. Stirring often.
- Add lime juice, fresh coriander and maple syrup. Cover the pan with a lid and cook once more for 5-6 minutes. Stirring often.
- Serve warm!
What to serve with this Indian Sweetcorn + Peanut Curry:
- roti
- vegan yoghurt
- rice
- sliced onions
- wedge of lime (for extra tang!)
Watch the how-to tutorial:
Frequently Asked Questions:
What if I don’t have coriander-cumin powder? The coriander-cumin powder is essentially a 50/50 blend of both spices. So, you can use half the amount of each.
How do you store this curry? Allow the curry to cool completely. Store in an airtight container in the fridge for up to 3 days.
How do I re-heat this curry? Pour back into a pan and heat until warm, you may need to add a little water as the gravy will be thicker as it was refrigerated. However, if you’re a fan of thicker gravy just leave it as it is! You can also heat it up in the microwave for a few minutes.
More Indian Vegan Curry recipes you’ll love:
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Ingredients
- 1/2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 3 garlic cloves (grated)
- 1/2 cup tinned chopped tomato (pureed)
- 1/2 tbsp tomato puree
- 1 tsp pink salt
- 1 1/2 tsp ground coriander-cumin (or half of each)
- 1/2 tsp ground turmeric
- 1 tsp chilli powder
- 1 1/2 cup water
- 1/2 cup ground peanuts
- 570 g tinned sweetcorn (drained)
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 tbsp coriander (chopped )
Instructions
- Heat oil over medium heat. Add mustard seeds and cook until they start to pop.
- Add cumin seeds and heat until they start to turn golden or fragrant. Add grated garlic cloves and saute for a few seconds.
- Add pureed tinned tomato , tomato puree, pink salt, ground coriander-cumin, turmeric, chilli powder. Stir and cook for 1 min.
- Add 1 cup water and ground peanuts. Mix and cover pan with a lid and cook for 1 min.
- Add 1/2 Cup water + drained tinned sweetcorn. Cover pan with a lid and cook for 5-6mins. Stirring often.
- Add lime juice, maple syrup, chopped coriander. Cover pan with a lid and cook for 5-6mins. Stirring often.
- Serve immediately with chapati, lime and onions.
