Curried Corn & Spinach


Curried Corn & Spinach

This super-easy-to-make side dish will quickly become your family’s favorite -- it’s certainly ours! Because I always have corn in my freezer and baby spinach in my refrigerator, this is usually my go-to in a pinch when I just don’t feel like going to the grocery store.  

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 6


  • 1 teaspoon canola oil or oil of choice
  • 1/4 teaspoon coriander seeds (coarsely crushed in mortar pestle or spice grinder)
  • 1/2 cup red onion (chopped)
  • 1 teaspoon garlic (finely chopped)
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 cups corn kernels (thawed if frozen)
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 2 cups baby spinach
  • Salt (to taste)
  • Cilantro (for garnish)
  • Lemon juice (for garnish)


  1. Heat oil in a skillet over medium heat.

  2. Add coarsely crushed coriander seeds and cook for 1 minute. 

  3. Add onion and garlic and cook until translucent (about 4-5 minutes).

  4. Add red pepper flakes and corn and mix, then cook for 5 minutes. 

  5. Add in spices and cook for 1 minute.

  6. Add spinach, salt, and 2 -3 tablespoons water, then cover and cook for 5 minutes. 

  7. Mix well, then taste and adjust salt and heat. 

  8. Continue to cook until greens are wilted and corn is cooked (about 4-5 minutes). 

  9. Garnish with cilantro and a dash of lemon juice.