Sweetcorn and Pepper Curry with Cumin, Coriander and Garam Masala

by Maunika Gowardhan, featured in Curry

Published by Quadrille

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Introduction

Some of my favourite curries are undoubtedly served at Indian weddings – and I’ve attended my fair share of them! If you have the opportunity, make sure to get on the guestlist for an Indian wedding, just so that you can have an absolute feast! One such dish commonly served is this creamy (bell) pepper curry with green chillies and coriander (cilantro). Served with pulao or chapattis, it is such a comforting meal.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Curry

Image of Maunika Gowardhan's Sweetcorn and Pepper Curry — Photo by Haarala Hamilton

Ingredients

Serves: 4

Metric U.S.

5 garlic cloves, (roughly chopped)
2½ centimetres piece of fresh ginger root (roughly chopped)
1 green bird's eye chilli
3 tablespoons vegetable oil
90 grams onions (finely chopped)
50 grams tomatoes (chopped)
2 tablespoons tomato puree (paste)
1 teaspoon Kashmiri chilli powder
1 teaspoon ground cumin
1 tablespoon ground coriander
½ teaspoon ground turmeric
250 millilitres water
300 grams any colour (bell) pepper (cut into chunks)
240 grams canned sweetcorn kernels (drained weight)
50 millilitres double cream
½ teaspoon garam masala
juice of ½ lime
handful of fresh coriander leaves (finely chopped)
salt

5 garlic cloves, (roughly chopped)
1 inch piece of fresh ginger root (roughly chopped)
1 green chile
3 tablespoons vegetable oil
3¼ ounces onions (finely chopped)
1¾ ounces tomatoes (chopped)
2 tablespoons tomato puree (paste)
1 teaspoon Kashmiri chilli powder
1 teaspoon ground cumin
1 tablespoon ground coriander
½ teaspoon ground turmeric
1 cup water
10½ ounces any colour (bell) pepper (cut into chunks)
8½ ounces canned sweetcorn kernels (drained weight)
3½ tablespoons heavy cream
½ teaspoon garam masala
juice of ½ lime
handful of cilantro leaves (finely chopped)
salt

Method

Sweetcorn and Pepper Curry with Cumin, Coriander and Garam Masala is a guest recipe by Maunika Gowardhan so we are not able to answer questions regarding this recipe

Put the garlic, ginger and chilli into a small food processor with a splash of water. Blend to a smooth, fine paste and set aside.
Heat the oil in a heavy-based non-stick saucepan over a medium heat. Add the onion and fry for 10–12 minutes until softened and starting to colour. Add the garlic, ginger and chilli paste and fry for a minute, then add the tomatoes and tomato purée. As the tomatoes begin to soften, stir well and cook for 3 minutes. Next, add the chilli powder, cumin, ground coriander, turmeric and water. Stir well and fry for a few seconds, then add the peppers. Cover and cook for 5 minutes over a low heat.
Once the peppers have started to soften, add the sweetcorn, season with salt and mix well. Add the double cream, stir and simmer for 2 minutes. Remove from the heat and add the garam masala, lime juice and coriander, to serve.

Put the garlic, ginger and chilli into a small food processor with a splash of water. Blend to a smooth, fine paste and set aside.
Heat the oil in a heavy-based non-stick saucepan over a medium heat. Add the onion and fry for 10–12 minutes until softened and starting to colour. Add the garlic, ginger and chilli paste and fry for a minute, then add the tomatoes and tomato purée. As the tomatoes begin to soften, stir well and cook for 3 minutes. Next, add the chilli powder, cumin, ground coriander, turmeric and water. Stir well and fry for a few seconds, then add the peppers. Cover and cook for 5 minutes over a low heat.
Once the peppers have started to soften, add the sweetcorn, season with salt and mix well. Add the heavy cream, stir and simmer for 2 minutes. Remove from the heat and add the garam masala, lime juice and coriander, to serve.