Coconut & Corn Lentil Curry Recipe

Introduction

This Coconut & Corn Curry is a vibrant, comforting dish perfect for a cozy meal. Combining creamy coconut yogurt with tender red lentils and sweet baby corn, it delivers rich flavors with a gentle spice. It’s simple to make and packed with wholesome ingredients.

Ingredients

• 150g red lentils
• 1 tbsp vegetable oil
• 1 onion, finely sliced
• Thumb-sized piece of ginger, finely sliced, plus extra to serve
• 1 tbsp turmeric
• 1 tbsp curry powder (check it’s gluten free if needed)
• 250g baby corn, halved diagonally
• 110g coconut yogurt, plus extra to serve
• ½ small bunch of coriander, leaves picked

Instructions

1. Step 1: Rinse the red lentils in a sieve under cold running water until the water runs clear.
2. Step 2: Heat the vegetable oil in a saucepan over medium heat. Add the sliced onion and cook for about 8 minutes, until softened.
3. Step 3: Stir in the ginger, turmeric, and curry powder, cooking for another minute until fragrant.
4. Step 4: Add the rinsed lentils to the pan and pour in 400ml of hot water. Bring to the boil, then reduce heat to medium and simmer for 15 minutes, allowing most of the water to absorb.
5. Step 5: Add the halved baby corn and 100ml of water to the pan. Cover and simmer for another 5-10 minutes until the lentils are soft and the corn has a slight bite.
6. Step 6: Stir in the coconut yogurt gently to warm through, but avoid boiling the curry once the yogurt is added.
7. Step 7: Serve the curry topped with extra coconut yogurt and sprinkle with fresh coriander leaves and extra ginger if desired.

Tips & Variations

• For extra heat, add a pinch of chili flakes or a sliced fresh chili along with the spices.
• You can substitute baby corn with chopped green beans or zucchini for a different vegetable twist.
• Using fresh coconut yogurt really enhances the creaminess and flavor, but dairy yogurt works in a pinch.

Storage

Store leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the curry thickens too much when stored, add a splash of water or coconut milk to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried curry powder instead of fresh spices?

Yes, pre-mixed curry powder works well and saves time. Just ensure it’s gluten free if that’s a dietary concern.

Is it possible to make this curry vegan?

Absolutely. This recipe is naturally vegan when using coconut yogurt and vegetable oil, making it suitable for plant-based diets.

Coconut & Corn Lentil Curry Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

A vibrant and comforting Coconut & Corn Curry featuring tender red lentils simmered with aromatic spices, fresh ginger, and baby corn, enriched with creamy coconut yogurt and garnished with fresh coriander for a delicious plant-based meal.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 150g red lentils
• 1 tbsp vegetable oil
• 1 onion, finely sliced
• Thumb-sized piece of ginger, finely sliced, plus extra to serve
• 1 tbsp turmeric
• 1 tbsp curry powder (check it’s gluten free if needed)
• 250g baby corn, halved diagonally
• 110g coconut yogurt, plus extra to serve
• ½ small bunch of coriander, leaves picked
• 400ml hot water
• 100ml water

Instructions

1. Rinse Lentils: Place the red lentils in a sieve and rinse under cold running water until the water runs clear to remove any debris and excess starch.
2. Sauté Onions: Heat the vegetable oil in a saucepan over medium heat. Add the finely sliced onion and cook for 8 minutes until softened and translucent.
3. Add Spices and Ginger: Stir in the finely sliced ginger, turmeric, and curry powder. Cook for an additional minute until fragrant, allowing the spices to release their aroma.
4. Cook Lentils: Add the rinsed lentils to the saucepan and stir to combine well with the spices and onions.
5. Simmer with Water: Pour in 400ml of hot water and bring the mixture to a boil. Reduce the heat to medium and let simmer for 15 minutes until most of the water has been absorbed by the lentils.
6. Add Baby Corn: Add the halved baby corn and 100ml of water to the pot. Cover and continue to simmer for an additional 5 to 10 minutes until the lentils are soft but the baby corn retains a slight bite.
7. Incorporate Coconut Yogurt: Stir in the coconut yogurt gently to warm it through without boiling, which helps maintain its creamy texture.
8. Serve and Garnish: Serve the curry topped with additional coconut yogurt if desired and sprinkle fresh coriander leaves on top for a fresh, herbal finish.

Notes

• Ensure the curry powder used is gluten free if required for dietary restrictions.
• Do not boil the curry after adding coconut yogurt to prevent curdling and preserve creaminess.
• If baby corn is not available, you may substitute with tender baby carrots or sugar snap peas for a similar texture and sweetness.
• This curry pairs well with steamed rice or warm flatbread to make a complete meal.
• You can adjust the thickness of the curry by adding more or less water according to your preference.

Keywords: coconut curry, corn curry, red lentils recipe, vegan curry, gluten free curry, plant-based meal