Sweet Corn and Zucchini Curry
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🌽🥒🍛Fresh summer corn and tender zucchini simmered in a creamy coconut curry spiced with ginger, garlic, and turmeric—this one-pot wonder is bright, satisfying, and garden-to-table comfort at its best.
This is the kind of recipe that comes together when the zucchini won’t stop producing and the corn is at its sweetest. It’s easy, forgiving, and full of warmth. Sweet vegetables meet a silky coconut base with golden spices and just a little heat—perfect over rice, tucked into a naan wrap, or eaten by the spoonful straight from the pot.
If you’ve never added fresh corn to curry, let this be your invitation. The kernels pop with sweetness and texture, balancing the zucchini and soaking up the spiced broth like tiny bursts of sunshine.
Why You’ll Love This Recipe 🌞
- A beautiful way to use up garden zucchini and fresh corn
- Warm, comforting, and naturally dairy-free
- Ready in under 40 minutes with pantry staples
- Vegan, gluten-free, and easy to customize
- One-pot, big flavor, and minimal cleanup
Quick Reference
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Dietary Info: Vegan, Gluten-free
Key Ingredients at a Glance:
🌽 Corn, 🥒 zucchini, 🧅 onion, 🧄 garlic, 🥥 coconut milk, 🧂 curry powder or turmeric
Ingredients 🛒
- 1 tablespoon coconut or olive oil
- 1 small yellow onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 teaspoon grated fresh ginger
- 1 tablespoon mild curry powder or 1½ teaspoons turmeric + cumin
- 2 small zucchini, halved and sliced 🥒
- 2 ears fresh corn, kernels removed (or 1½ cups frozen corn) 🌽
- 1 (14 oz) can full-fat coconut milk 🥥
- ½ cup vegetable broth or water
- Salt and black pepper, to taste
- Juice of ½ lime 🍋
- Optional: pinch of red pepper flakes or chopped chili for heat
- Fresh cilantro or basil, for garnish 🌿
Instructions 🍽️
1. Sauté the aromatics.
In a large skillet or pot, heat oil over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, ginger, and spices. Cook 1 minute more, until fragrant.
2. Add vegetables.
Stir in zucchini and corn. Toss to coat in the spices and cook for 2–3 minutes.
3. Simmer in coconut milk.
Pour in coconut milk and broth. Stir, bring to a simmer, and cook uncovered for 15–20 minutes until the vegetables are tender and the curry slightly thickens.
4. Season and finish.
Add salt, pepper, and lime juice to taste. Garnish with chopped herbs before serving.
Tips & Variations 🌱
- Add greens: Stir in chopped kale or spinach during the last 5 minutes
- Protein boost: Add chickpeas, cubed tofu, or lentils
- No coconut milk? Use cashew cream or oat milk for a lighter base
- Want it spicier? Add fresh chili, cayenne, or a spoonful of red curry paste
Serving Ideas & Pairings 🍚
- Serve over jasmine or basmati rice
- Pair with Grilled Cabbage Steaks or Daikon & Carrot Salad
- Scoop into warm naan or flatbread wraps
- Add a dollop of yogurt or a drizzle of chili oil for a flavor contrast
Storage & Make-Ahead Tips 📦
- Fridge: Store for up to 4 days in an airtight container
- Freezer: Freeze for up to 2 months
- Reheat: Gently reheat on the stovetop with a splash of water or broth
Garden Reflections 🌼📓
This curry is a picture of late summer—zucchini still climbing, corn standing tall, and the kitchen filled with a little heat and a lot of color. It’s the kind of meal that makes you pause, just for a moment, and remember that even in the busiest harvest days, something warm and good can come together with what’s already in your hands.
It’s humble and abundant. Just like the season.
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🔗 Try next: Sweet Corn Polenta, Spaghetti Squash Pad Thai, or Hungarian Cabbage Rolls
