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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
