Coconut & Corn Lentil Curry Recipe

Introduction

This Coconut & Corn Curry is a comforting, flavorful dish that combines creamy coconut yogurt with tender red lentils and crisp baby corn. It’s a vibrant, mildly spiced curry perfect for a nourishing meal any day of the week.

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 running water until the water runs clear to remove any dust or debris.
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 and translucent.
3. Step 3: Add the sliced ginger, turmeric, and curry powder to the pan. Stir and cook for another minute until the spices are fragrant.
4. Step 4: Stir in the rinsed lentils, then pour in 400ml of hot water. Bring the mixture to a boil.
5. Step 5: Reduce the heat to medium and simmer for 15 minutes until most of the water has been absorbed by the lentils.
6. Step 6: Add the halved baby corn and 100ml more water. Cover the pan and simmer for an additional 5-10 minutes, until the lentils are soft and the corn still has a slight bite.
7. Step 7: Stir in the coconut yogurt gently to warm through, but do not allow it to boil.
8. Step 8: Serve the curry topped with extra coconut yogurt and sprinkled with fresh coriander leaves and additional sliced ginger if desired.

Tips & Variations

• For extra heat, add a diced chili with the ginger or sprinkle chili flakes on top when serving.
• You can substitute baby corn with diced carrots or green beans if preferred.
• Use full-fat coconut yogurt for a creamier texture and richer flavor.
• Ensure your curry powder is gluten free if you need to avoid gluten.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of water or coconut yogurt if the curry has thickened too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this coconut and corn curry?

Yes, you can freeze the curry for up to 2 months. Cool completely before freezing in a suitable container. Thaw overnight in the refrigerator and reheat gently on the stove.

Is this curry suitable for vegans?

Absolutely. This recipe uses coconut yogurt instead of dairy, making it completely vegan and plant-based.

Coconut & Corn Lentil Curry Recipe

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★★★★★

4.8 from 80 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and vibrant Coconut & Corn Curry featuring red lentils, baby corn, and fragrant spices. This comforting dish is perfect for a wholesome vegetarian meal, combining the richness of coconut yogurt with the subtle heat of ginger and curry powder.

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Ingredients

Scale 1x2x3x

Lentils & Spices

• 150g red lentils
• 1 tbsp turmeric
• 1 tbsp curry powder (check it’s gluten free if needed)

Vegetables & Aromatics

• 1 tbsp vegetable oil
• 1 onion, finely sliced
• Thumb-sized piece of ginger, finely sliced, plus extra to serve
• 250g baby corn, halved diagonally
• ½ small bunch of coriander, leaves picked

Dairy & Liquid

• 110g coconut yogurt, plus extra to serve
• 400ml hot water (plus extra 100ml for later)

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Instructions

1. Rinse Lentils: Place the red lentils in a sieve and rinse under cold water until the water runs clear to remove excess starch and impurities.
2. Sauté Aromatics: Heat 1 tbsp of 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 the mixture becomes fragrant, releasing the spices’ aroma.
4. Cook Lentils: Add the rinsed lentils to the pan and stir well to coat in the spices. Pour in 400ml of hot water and bring the mixture to a boil. Reduce heat to medium and simmer for 15 minutes, allowing most of the water to absorb into the lentils.
5. Add Baby Corn: Stir in the halved baby corn and add 100ml more water. Cover the pan and simmer for another 5 to 10 minutes, until the lentils are tender and the corn retains a slight crunch.
6. Finish with Coconut Yogurt: Stir in the coconut yogurt gently to warm through, being careful not to let the curry boil, which could affect the yogurt’s texture.
7. Serve: Spoon the curry into bowls, topping with extra coconut yogurt if desired, and garnish with freshly picked coriander leaves and extra ginger slices for added freshness and flavor.

Notes

• Use gluten-free curry powder if you need to keep the dish gluten-free.
• Adjust the water quantity slightly if you prefer a thicker or thinner curry consistency.
• Serve with steamed rice or flatbread for a complete meal.
• Extra ginger added on top enhances flavor and adds a fresh zing.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: coconut curry, red lentil curry, vegetarian curry, baby corn recipe, coconut yogurt curry, easy curry, Indian-inspired vegetarian dish