After eating spinach combined with chickpeas, cheese, and potatoes many times, I found myself longing for a new twist on the leafy green vegetable. That’s when I stumbled upon the idea of using corn instead. I had seen it in some online recipes and even tried it at a few restaurants. The addition of sweet corn to the dish seemed like the perfect way to mix things up and add some variety to my usual meals. That’s how I discovered spinach corn curry, a flavorful and healthy dish that quickly became a favorite in my household.
Please refer to the author’s notes if this is your first time here.
ingredients
- 500g fresh spinach, washed and chopped (frozen can be used too)
- 2 cups of frozen corn kernels
- 1 large onion, chopped
- 3 garlic cloves, minced (can use powder too)
- 2-inch piece of ginger, grated
- 3-4 green chillies, chopped (optional)
- 3 tomatoes, chopped (or 400gm can)
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoons salt, or to taste
- 4 tablespoons oil
- 1 teaspoon Garam Masala
- Water, as needed
steps
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and sauté until it turns translucent.
- Add the minced garlic, grated ginger and chopped green chillies (if using) and sauté for a minute.
- Add the chopped tomatoes, salt and all the spice powders (coriander, turmeric and red chilli). Mix well and cook until the tomatoes become soft and mushy.
- Add the chopped spinach and corn kernels to the pan. Mix well and cook until the spinach wilts and the corn kernels become tender.
- Add water as needed to adjust the consistency of the curry. Bring the curry to a boil and then let it simmer for 5-10 minutes.
- Check the seasoning and adjust if needed.
- Add Garam masala at the end.
- Serve hot with steamed rice or naan.