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    You are here: Home / Entrees / Indian-Inspired Chickpea & Summer Corn Curry

    LAST UPDATED: June 7, 2019 • FIRST PUBLISHED: July 6, 2018

    Indian-Inspired Chickpea & Summer Corn Curry

    Jump to Recipe Print Recipe
    Corn & Chickpea 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.

    Bowl of Indian-Inspired Chickpea & Summer Corn Curry over Rice with Pot, Drinking Glass and a Bunch of Cilantro in the Background

    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!

    Overhead View of a Bowl of Indian-Inspired Chickpea & Summer Corn Curry Over Rice and Topped With Cilantro and Lime Slices

    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.

    Collage Showing Steps for Making Indian-Inspired Chickpea & Summer Corn Curry: Sautée Onion, Garlic, Ginger and Cumin Seeds, add Tomatoes, Coconut Milk, Corn, Chickpeas and Spices, and Blend Half of the Curry with an Immersion Blender

    Lime juice, salt and pepper go in at the end. Spoon it over rice, sprinkle with cilantro, and dig in.

    Close Up of a Bowl of Indian-Inspired Chickpea & Summer Corn Curry with Spoon, Cilantro and Lime Wedge

    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.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Indian-Inspired Chickpea & Summer Corn Curry over Rice with Pot, Drinking Glass and a Bunch of Cilantro in the Background
    5 from 8 votes
    Print

    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.

    Course Entree
    Cuisine American, Indian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4
    Calories 425 kcal
    Author Alissa Saenz

    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)
    • ½ teaspoon ground turmeric
    • ¼ teaspoon cayenne pepper, or to taste
    • 2 teaspoons lime juice
    • ½ teaspoon salt, or to taste
    • Black pepper to taste

    For Serving

    • Cooked rice
    • Fresh cilantro

    Instructions

    1. 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.

    2. Add the garlic, ginger and cumin seeds. Continue to sauté for about 1 minute, until very fragrant and the cumin seeds darken.

    3. Stir in the tomatoes, chickpeas, corn, coconut milk, garam masala, turmeric, and cayenne pepper.

    4. 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.

    5. 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.

    6. Stir in the lime juice and season with salt and pepper.

    7. Serve with rice and a sprinkle of fresh cilantro.

    Recipe Notes

    Nutrition information does not include rice.

    Nutrition Facts
    Indian-Inspired Chickpea & Summer Corn Curry
    Amount Per Serving
    Calories 425 Calories from Fat 168
    % Daily Value*
    Fat 18.7g29%
    Saturated Fat 7.3g37%
    Sodium 846mg35%
    Potassium 576mg16%
    Carbohydrates 56.2g19%
    Fiber 10.2g41%
    Sugar 10.2g11%
    Protein 11.9g24%
    Calcium 50mg5%
    Iron 5.9mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Cheesy Vegan Taco Dip
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Cristina says

      July 06, 2018 at 5:04 pm

      I know this sounds silly but what can you substitute coconut milk with? I really hate the coconut taste in savory recipes.

      Reply
      • Alissa Saenz says

        July 07, 2018 at 10:29 am

        I think cashew would be the best bet. Thanks for your question!

        Reply
    2. Brian M says

      July 07, 2018 at 3:39 pm

      I'd finish this with a tadka for extra flavor

      Reply
      • Alissa Saenz says

        July 08, 2018 at 4:58 pm

        That would be delicious!

        Reply
    3. Cristina says

      July 08, 2018 at 1:01 am

      5 stars
      Hello, congratulations for all the recipes that I translate, copy and try! I share your desire to move, I would like to go to Norway! I wanted to ask you something for this recipe, what do you mean by corn kernels? Here in Italy there is already soft corn in the box or the dry corn to make the frame, I've never seen it frozen. Can you help me? Thank you

      Reply
      • Alissa Saenz says

        July 08, 2018 at 5:03 pm

        Norway sounds awesome!

        Can you get fresh corn? I bought it fresh on the cob and just sliced the kernels off with a knife like this: https://www.youtube.com/watch?v=vLwC6l0qquA If frozen is available it would be with the other frozen veggies. Something like this: https://www.birdseye.com/product/sweet-corn/ I hope that helps!

        Reply
    4. Debra Alford says

      July 12, 2018 at 4:24 pm

      Made this dish today. It was very good. Only thing I added was 1 T curry to the other spices. Will definitely make this again. Thanks

      Reply
      • Alissa Saenz says

        July 15, 2018 at 8:56 pm

        I'm so glad you enjoyed it!! Thanks Debra!

        Reply
    5. Lori says

      August 13, 2018 at 7:22 pm

      5 stars
      I made this for dinner tonight with fresh Indiana sweet corn. It was delicious! The whole family approved. Thanks for sharing!

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:43 pm

        Yay!! I'm glad it was a hit! Thanks Lori!

        Reply
    6. Rebecca says

      October 23, 2018 at 2:24 pm

      5 stars
      Thanks for a good recipe inspiration! I never totally follow recipes, was just looking for flavor combination ideas and this worked great. I added a bunch of veg and had the corn on the side but mostly followed your spicing/condiments. Yum :)

      Reply
      • Alissa Saenz says

        October 28, 2018 at 5:19 pm

        Sounds delicious! Glad you enjoyed it!

        Reply
    7. Sara Rahman says

      October 24, 2018 at 3:21 pm

      5 stars
      Wow, that was a truly amazing tasting dish. Thank you!

      Reply
      • Alissa Saenz says

        October 28, 2018 at 4:08 pm

        I'm glad you like it!

        Reply
    8. Erin says

      December 13, 2018 at 5:57 pm

      5 stars
      I made this for the fam last night, Alissa, even though it's definitely not summer here. I used curry powder instead of garam masala by mistake, but it didn't matter because it was delicious anyway. And it was easy––so appreciated at this busy time of year. Thank you for the recipe!

      Reply
      • Alissa Saenz says

        December 16, 2018 at 10:58 am

        I'm so glad you enjoyed it! Thanks so much Erin!

        Reply
    9. Mimi says

      May 28, 2019 at 6:33 pm

      5 stars
      EXCELLENT!!!! We had it ladled over baked sweet potato instead of serving with rice. OMG!!! Sweet. Savory. Creamy. This dish as it all.

      Reply
      • Alissa Saenz says

        May 30, 2019 at 8:58 pm

        Oh, that sounds like a delicious way to serve this! I'm so glad you enjoyed it!

        Reply
      • Mimi says

        August 25, 2019 at 5:21 pm

        5 stars
        Hi Alissa,
        Just a note to let you know as much as we enjoy our summer garden vegetables, I grow weary of finding unique ways to use zucchini, tomatoes with blemishes and leftover sweet corn. Again, this recipe (with fresh tomato chunks & zucchini, sans chickpeas) over baked sweet potato was a big hit. I gave you credit at the dinner table and my husband said I should have invited you over. You would have been proud! Smile. (P.S., leftovers are Thursday nite!!!)

        Reply
        • Alissa Saenz says

          September 01, 2019 at 10:58 am

          Yay! I'm glad it was a hit! And I know the feeling - my tomato plants are wearing me out this year. :)

          Reply
    10. Jared Falek says

      August 04, 2019 at 5:36 pm

      I looked at several of the recipes all of which looked delicious however, they all contain a high degree of fat and saturated fats

      Reply
      • Alissa Saenz says

        August 05, 2019 at 5:13 pm

        Not all of my recipes are healthy - just vegan. :) Feel free to modify by cutting down on oil, salt, using low sodium versions of basic ingredients such as broth, etc. You can also look for websites and dishes labeled whole food plant based if you want to stick with just the healthy stuff.

        Reply
    11. Katie says

      August 11, 2019 at 6:01 pm

      5 stars
      This was easy and delicious! We also threw in some baby spinach that we needed to use up and it worked well. Thanks!

      Reply
      • Alissa Saenz says

        August 18, 2019 at 2:18 pm

        Sounds delicious! Glad you enjoyed it - thanks so much Katie!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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