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Coconut & Corn Lentil Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/coconut-and-corn-lentil-curry-recipe/