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–+ servings
Vegan curry corn in a skillet

Easy Caribbean Curry Corn with Green Seasoning

A quick, bold vegetarian curry made with sweet corn, Caribbean spices, and a Scotch Bonnet kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners
Cuisine: Trinidadian
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine
  • 1 medium onion diced
  • 7 cloves garlic smashed
  • 1 1/2 tablespoons Caribbean Green Seasoning
  • 2 tablespoons curry powder
  • 1 cup water for cooking curry
  • 1 medium tomato diced
  • 1 green Scotch Bonnet pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon roasted geera ground roasted cumin
  • 6 large sweet corn kernels only
  • 2 cups water for cooking corn
  • 1/2 cup chives chopped fine

Method
 

  1. Heat a heavy-bottom pan on medium and add the vegetable oil. Sauté onion and garlic for 2–3 minutes.
    Ingredients laid out next to a skillet on a grill
  2. Add the Caribbean Green Seasoning and cook for another 3 minutes.
  3. Add the Caribbean Green Seasoning and cook for another 3 minutes. Add 1 cup water, tomato, Scotch Bonnet, salt, geera, and black pepper. Cook until the liquid reduces and thickens to form a curry base.
    Heating seasoning in a skillet
  4. Add corn kernels and stir to coat fully in the curry.
    Cut kernels of corn cob
  5. Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
    Coat corn kernels in curry base in skillet
  6. If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
  7. Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
    Cooked curry corn kernels in a skillet
  8. Turn off the stove and stir in chopped chives. Let sit for a minute before serving to allow the sauce to thicken.
    Add in chives

Notes

I suggest following along with the video, as much more about the recipe is discussed there, including why I used a green Scotch Bonnet pepper and why (yes, you can) I didn’t use coconut milk. If making this dish gluten-free, please go through the list of ingredients to ensure that they meet your specific gluten-free dietary requirements.

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