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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
Course Easy Caribbean Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners
Cuisine Trinidadian
Servings 4

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

Instructions
 

  • 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
  • Add the Caribbean Green Seasoning and cook for another 3 minutes.
  • 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
  • Add corn kernels and stir to coat fully in the curry.
    Cut kernels of corn cob
  • Pour in 2 cups of water, bring to a boil, and simmer for about 6 minutes.
    Coat corn kernels in curry base in skillet
  • If using coconut milk, add 1 cup of coconut milk and 1 cup of water.
  • Taste and adjust salt as needed. If using, add coconut milk with the water in this step.
    Cooked curry corn kernels in a skillet
  • 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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