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Zucchini and Sweet Corn Curry

If you’re craving something simple yet bursting with flavor, this Sweet Corn and Zucchini Curry is just what you need. It’s a straightforward recipe that doesn’t require any complex techniques, making it perfect for both experienced cooks and beginners.The fresh zucchini and sweet corn are the stars of the dish, cooked with an array of aromatic spices that really elevate the flavors. The curry is rich and savory, with just the right amount of spice to bring everything together. It’s a quick meal option that doesn’t skimp on taste, and it’s packed with nutrients from the fresh vegetables. Whether you prefer it mild or a little spicier, this dish is incredibly versatile and easy to make.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 85 kcal

Equipment

  • Wok or wide pan
  • One Set of measuring cups
  • Set of Measuring Spoons
  • Cutting boards, Knives, etc

Ingredients
  

Ground Spices

  • 1 teaspoon Salt or to taste
  • 1 teaspoon Coriander Powder
  • 1/4 teaspoon Ground Turmeric
  • 1 teaspoon Kashmiri Red Chili Powder or to taste
  • 1/2 teaspoon Garam Masala optional

Whole Spices

  • 1 teaspoon Cumin Seeds

Fresh Ingredients

  • 2 tablespoons Oil
  • 1 cup Onions diced
  • 1 cup Tomato diced
  • 2 Zucchini about 1 pound, diced into 1/2-inch pieces
  • 1 cup Sweet Corn
  • 1 Green Chili Pepper diced
  • 1 Teaspoon Ginger Garlic Paste
  • 2 –3 tablespoons Cilantro Leaves chopped (for garnish)

Instructions
 

  • Heat oil in a skillet over medium-high heat. Add cumin seeds and sauté for about 30 seconds until aromatic.
  • Add diced onions and cook for 5–6 minutes until soft and light golden.
  • Stir in the diced green chili and ginger garlic paste. Sauté for 1–2 minutes until fragrant.
  • Add diced tomatoes and cook for approximately 3 minutes until softened.
  • Sprinkle in salt, coriander powder, turmeric, and red chili powder. Mix well and sauté for about 30 seconds until the spices are aromatic.
  • Add the zucchini and corn to the skillet, stirring to coat evenly with the onion-tomato masala. Cover the skillet and cook for 8–10 minutes until the zucchini and corn are tender.
  • Remove the lid and sprinkle garam masala, if using. Sauté for 2–3 minutes to evaporate any extra moisture, ensuring the curry has a dry consistency. For a creamier texture, lightly press the zucchini with a spatula.
  • Garnish with freshly chopped cilantro leaves. Serve hot with roti, paratha, or your favorite bread.

Notes

Adjust the chili powder according to your heat preference.
You can lightly mash the zucchini for a creamier curry.
Garam masala is optional but adds a lovely depth of flavor.
Use fresh vegetables for the best taste and texture.
Leftovers can be stored in the fridge for up to 3 days.
Calories per serving is approximate
Keyword zucchini dish