This vegan corn on the cob and coconut curry is so easy to make in the Instant Pot. Fresh sweetcorn is cooked in a delicious onion, garlic and tomato gravy with creamy coconut milk.
CORN ON THE COB CURRY
The Instant Pot is a great way to speedily make a sweetcorn curry using fresh corn on the cobs. In this curry, we have used coconut milk to create a silky gravy.
We also love Sweetcorn and Peanut Curry, or Kasoli nu Saak which is the East-African Gujarati version.
I absolutely love to prepare this Afghan Lubya in my Instant Pot too. It is vegan, gluten-free and so delicious.
Don't have an Instant Pot?
Check out our stovetop method in the recipe card below...or use a stovetop pressure cooker.
Often we include sweetcorn in our cooking, whether it is fresh, frozen or canned. I simply adore No onion potato and sweetcorn seviyan vermicelli upma and Methi Corn Bhajiya Fritters.
🌽Ingredients and substitute
To make delicious Corn on the Cob Curry you'll require the following ingredients.
Exact measurements and method are found in the recipe card below.
Fresh Sweet corn or corn on the cob - husks and silk removed, then cut into small pieces. If fresh is not available use frozen corn on the cob or corn kernels.
Coconut Milk - fresh or canned. We have used thick variety. Lends creaminess and bulks up the gravy.
Tomato Puree - can be made using canned tomatoes or fresh tomatoes. We have used passata.
Onion - red, white or yellow works fine.
Ginger - Garlic adds extra flavours.
Green Chillies
Ground spices - red chilli powder, turmeric powder, cumin and coriander powder and garam masala
Lemon or Lime juice
Don't have coconut milk?
If you are vegetarian and not vegan, any cream would work so well. Or, cashew or any other nut cream works fine too.
Serving Suggestions
Delicious with Round and soft Gujarati Rotli , Indian Kachumber Salad and Yogurt Raita. The gravy of this curry pair so well with Coconut and Almond Rice or Ghee Rice
📝Method
Here is how to make Sweetcorn and Coconut Curry in the Instant Pot.
Saute - Set the pot on SAUTE mode, and heat oil (pic 1)
Add onion, garlic, ginger and green chilli puree (pic 2)
Saute on normal until all the moisture dries up, add tomato puree (pic 3)
Mix well, saute until oil is visible on the surface (pic 4)
Add four spice masala and saute another minute or so (pic 5)
Then add corn on the cobs (pic 6)
Add coconut milk (pic 7)
Now add some water, close the lid and cook on HIGH PRESSURE for 4 minutes (pic 8)
After NPR (pic 9)
Squeeze some lemon/lime juice and serve hot (pic 10)
What can be made with leftover coconut milk?
No matter what, there is always some leftover coconut milk when we open a new can. Here are some of our coconut milk favourites.
Coconut Halwa ,
Red Kidney Bean and Coconut Curry
Carrot and Coconut Pulao Rice
Coconut Milk Paratha
Thai Green Curry Hummus
Did you like this recipe?
📖 Recipe
Instant Pot Corn On The Cob Curry with Coconut
Ingredients
- 2 large corn on the cob - husk and silk removed - cut into small rounds
- 300 ml thick coconut milk
- 1 cup onion puree
- 2 tbsp. ginger-garlic and green chilli puree
- ¾ cup tomato puree
- 1 tsp. red chilli powder
- 1 tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- ½ tsp. garam masala
- Salt to taste
- 3 tbsp. oil
- 1 tbsp. lemon juice
- 1 tbsp. coriander finely chopped
- Instant Pot
- Big spoon
- Sharp knife
- Chopping board
Instructions
- Select the SAUTE button on the IP panel.
- Heat oil in the pot.
- Then add onion, garlic, ginger and chilli puree.
- Saute until all the moisture dries up, add tomato puree.
- Cook the mixture until oil is visible on the surface.
- Now add all the masala and cook further for 1 minute.
- Tip in corn on the cob, mix well.
- Add coconut milk, salt and ½ cup of water.
- Stir well, make sure nothing sticking to the base of the pot.
- Close the pot with the lid.
- Select HIGH PRESSURE for 4 minutes, turn the valve on SEALING.
- After NPR, open the lid, squeeze the lemon juice if you want the thicker gravy, just saute for a couple of minutes.
- Enjoy!
- First, boil the corn on the cob in boiling water for 8-10 minutes.
- Discard the water, leave it aside.
- Heat oil in a pan.
- Add onion, garlic, ginger and green chilli puree and saute until light pink.
- Add tomato puree and saute further till oil is visible on the surface.
- Then add all the spice powders, and mix well.
- Add boiled cobs, salt and coconut milk, mix well.
- Add little water, cover the pan with the lid.
- Cook for 7-8 minutes.
- Squeeze lemon/lime juice.
- Sprinkle freshly chopped coriander and serve hot.
Notes
If you use frozen or canned sweetcorn, reduce the cooking time.
This curry tastes good without tomato too. You may also like these other Indian Vegetarian Curry Recipes.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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