Indian-style Corn Curry

Ingredients

While the original Humita from South American cuisine is typically a savory corn tamale, this Indian adaptation transforms the dish into a creamy and aromatic corn curry. The Indian version incorporates a variety of spices such as cumin, coriander, turmeric, and garam masala, which are commonly used in Indian cooking. The dish also features a tomato-based gravy, adding a tangy and rich element to the curry. We alse have the original recipe for Humita, so you can check it out.

• 2 cups (400g) fresh corn kernels 2 cups (400g) fresh corn kernels
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and minced garlic to the pan. Sauté until the onions turn golden brown.
3. 3.
   Add the ground coriander, turmeric powder, red chili powder, and garam masala to the pan. Stir well to combine the spices with the onions.
4. 4.
   Pour in the tomato puree and cook for a few minutes until the raw smell of the tomatoes disappears.
5. 5.
   Add the fresh corn kernels to the pan and mix well with the tomato-spice mixture.
6. 6.
   Pour in the coconut milk and season with salt. Stir to combine all the ingredients.
7. 7.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 15-20 minutes, or until the corn kernels are tender.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Corn kernels — If fresh corn is not available, you can use frozen corn kernels. Thaw them before adding to the curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• To make the curry more indulgent, you can add a splash of coconut cream at the end.
• Serve the curry with a squeeze of fresh lemon juice for an extra burst of tanginess.
• If you prefer a smoother texture, you can blend a portion of the curry before adding the corn kernels.
• Customize the dish by adding vegetables like bell peppers or peas for added flavor and nutrition.

Serving advice

Serve the Indian-style Corn Curry hot with steamed basmati rice or naan bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Indian-style Corn Curry in a vibrant serving bowl, allowing the rich yellow color of the curry to stand out. Sprinkle some chopped cilantro on top for an appealing garnish.