Sweet Corn Curry

 Prep Time 10 minutes
 Cook Time 35 minutes
 Total Time 45 minutes
 Servings 3 servings

Ingredients
For the spice mix:
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1 and 1/2 tsp coriander seeds
1/4 tsp paprika
1/4 tsp smoked paprika (or more regular paprika)
3/4 tsp ancho chili powder
1/4 tsp garam masala
1/4 tsp turmeric powder
1/8 tsp ground black pepper
1/4 tsp salt
For the vegan sweet corn curry:
1/2 tbsp grapeseed oil (or other neutral oil)
1 large white onion finely chopped
2 small green chilis thinly sliced (or 1 jalapeno)
2 cloves garlic minced
1/2 inch of ginger minced
spice blend (see above)
3 cups fresh raw sweet corn kernels (for me, this was three cobs; feel free to also include any juices that come out of the corn)
2 cups finely chopped fresh tomatoes (about 10 oz.)
1 cup full-fat coconut milk
juice of 1/2 of a lemon
salt to taste
1/4 cup chopped fresh cilantro
cauliflower rice for serving (or accompaniments of choice)

Instructions
For the spice blend:
1 Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
2 Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.
For the sweet corn curry:
1 Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
2 Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
3 Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
4 Add the tomato and 1/2 cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
5 Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!

Recipe Notes
I also tested and enjoyed the recipe substituting 3/4 cup of homemade cashew cream for the coconut milk.
If you can't get whole spices for toasting, you can substitute equal amounts by volume of pre-ground cumin, fenugreek, and corianer, and skip the toasting and grinding steps.

https://yupitsvegan.com/sweet-corn-curry/