Fresh corn adds juicy bursts of sweetness to this flavorful Indian-inspired chickpea curry. Serve over basmati rice with a sprinkling of cilantro for an easy and flavor-packed summer meal.
My husband and I have a shared dream of someday owning a summer house in the southern hemisphere. The idea being to go there when it’s summer up here in the northern hemisphere, and winter down there, so we can avoid summer altogether. The temperatures have been up in the nineties where we live, so we’ve been talking about our little no-summer home fantasy a lot lately.
My only issue with avoiding summer is missing out on the food. Are milder temperatures worth giving up fresh zucchini, juicy cherries, and sweet summer corn? I’m not sure! It does make the decision really tough.
Anyway, I haven’t covered a whole lot of summer produce yet this year. But there’s been plenty of fresh corn available here in the northeast, so I’m starting with that!
Is it too hot out for curry? I think not. I mean, I think it’s too hot out period, but nothing stops me from making curry. And I’ve had the idea in my head forever to pair up some summer corn with Indian spices and make a delicious curry. Crank up the air. It’s worth it.
As an added bonus, this is a stove top only meal. No oven required! It cooks up in a few stages.
First, sauté some onion, garlic, ginger, and cumin seeds. After a few minutes you can add just about everything else, and then let it simmer for about 20 minutes to soften up the corn.
Finally, blend up half of your curry to make a nice creamy base. I used an immersion blender, but you could also do this in a food processor.
Lime juice, salt and pepper go in at the end. Spoon it over rice, sprinkle with cilantro, and dig in.
Tips for Making Awesome Summer Corn & Chickpea Curry
- Substitute frozen corn when fresh isn’t in season. Thaw it first!
- For extra heat, add a minced serrano pepper at the same time as the garlic.
- Adjust the amounts of any of the spices to suit your personal preference.
- To cut down on the fat/calories in this recipe, try using light coconut milk.
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Indian-Inspired Chickpea & Summer Corn Curry
Fresh corn adds juicy bursts of sweetness to this flavorful Indian-inspired chickpea curry. Serve over basmati rice with a sprinkling of cilantro for an easy and flavor-packed summer meal.
Ingredients
- 1 tablespoon canola oil, or another high-heat oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon whole cumin seeds
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can chickpeas, drained and rinsed
- 3 cups fresh corn kernels (about 4 ears)
- 1 (14 ounce) can coconut milk
- 2-3 teaspoons garam masala (to taste)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons lime juice
- 1/2 teaspoon salt, or to taste
- Black pepper to taste
For Serving
- Cooked rice
- Fresh cilantro
Instructions
Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
Add the garlic, ginger and cumin seeds. Continue to sauté for about 1 minute, until very fragrant and the cumin seeds darken.
Stir in the tomatoes, chickpeas, corn, coconut milk, garam masala, turmeric, and cayenne pepper.
Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for 20 minutes, or until the corn is tender, stirring occasionally.
If you have an immersion blender, use it to blend about half of the mixture. Otherwise, blend in a food processor or blender, then return it to the pot.
Stir in the lime juice and season with salt and pepper.
Serve with rice and a sprinkle of fresh cilantro.
Recipe Notes
Nutrition information does not include rice.
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