Broccoli and Corn Curry

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Broccoli and Corn Curry AI-generated image
25 minTotal time
EasyDifficulty
250kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Vegetable oil Neutral sunflower or canola oil
  • Fresh cilantro Fresh flat-leaf parsley
  • Corn kernels An equal amount of peas

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein7 g
Carbohydrates34 g
Fat10 g

Fiber 7 g · Sugar 7 g · Sodium 500 mg

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A flavorful and hearty Indian curry made with tender broccoli and sweet corn. This vegetarian dish is perfect for a quick and satisfying weeknight meal.

Main Dish Indian Vegetarian

Steps

  1. Heat vegetable oil in a pan and add cumin seeds. Allow them to crackle.
  2. Add onions, garlic, ginger, and green chili. Sauté until onions turn translucent.
  3. Add turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and cook for a minute.
  4. Add broccoli florets and corn kernels. Stir-fry for 2-3 minutes.
  5. Add a splash of water, cover the pan, and simmer for 5-7 minutes or until the broccoli is tender.
  6. Season with salt and garnish with fresh cilantro.
  7. Serve hot with steamed rice or naan bread.

Tips for Broccoli and Corn Curry

  • Aim for broccoli that is bright green and easily pierced but still holds its shape; prolonged cooking can make the florets mushy.
  • Cut broccoli florets to a similar size so they soften evenly, and use a lid that fits well to keep the brief simmer from drying out.
  • For a fuller meal, serve with steamed rice or naan and add a cooling side such as plain yogurt.

Drink pairing

A crisp, aromatic off-dry white wine such as Riesling
Its refreshing acidity and gentle fruit complement the sweet corn and fragrant spices without overwhelming the broccoli.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, adding a small splash of water if the curry seems dry.

Frequently asked questions

How can I tell when the broccoli is done?
It should be bright green and tender when pierced, while still retaining its shape. If it turns dull and collapses, it has cooked too long.

Can I make this curry ahead?
Yes. Make it up to 3–4 days ahead and refrigerate promptly; the broccoli may soften a little more when reheated.

What should I serve with broccoli and corn curry?
Steamed rice or naan are natural accompaniments. A cooling yogurt side can also balance the chili and spices.
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