Coconut & Corn 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 simple, wholesome meal perfect for any day when you want something nourishing and delicious.

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 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 8 minutes until softened.
3. Step 3: Add the sliced ginger, turmeric, and curry powder to the pan and cook for another minute until fragrant.
4. Step 4: Stir in the rinsed lentils, then pour in 400ml of hot water. Bring to a boil, then reduce the heat to medium and simmer for 15 minutes until most of the water is absorbed.
5. Step 5: Add the halved baby corn and 100ml of water. Cover the pan and continue to simmer for 5 to 10 minutes, until the lentils are soft and the baby corn retains a little bite.
6. Step 6: Stir in the coconut yogurt gently to warm it through without boiling. Serve the curry topped with extra coconut yogurt and sprinkled with fresh coriander leaves.

Tips & Variations

• For a spicier curry, add a chopped chili or a pinch of cayenne pepper along with the spices.
• Try using canned coconut milk instead of coconut yogurt for a richer sauce.
• You can swap baby corn for other vegetables like diced bell peppers or green beans for variation.
• If you don’t have fresh ginger, 1 teaspoon of ground ginger can be used instead.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water if the curry has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this curry?

Red lentils work best as they cook quickly and break down to create a creamy texture. Other lentils like green or brown lentils can be used but will require longer cooking times and may hold their shape more.

Is this recipe suitable for vegans?

Yes, this curry is vegan-friendly as it uses coconut yogurt instead of dairy. Just ensure your curry powder does not contain any non-vegan ingredients.

Coconut & Corn Curry Recipe

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★★★★★

4.8 from 66 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Coconut & Corn Curry is a vibrant, comforting dish featuring protein-rich red lentils simmered with aromatic spices, tender baby corn, and creamy coconut yogurt. Perfect for a cozy, flavorful vegetarian meal that’s both gluten-free and easy to prepare on the stovetop.

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Ingredients

Scale 1x2x3x

Legumes & Vegetables

• 150g red lentils
• 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

Spices & Oil

• 1 tbsp vegetable oil
• 1 tbsp turmeric
• 1 tbsp curry powder (check it’s gluten free if needed)

Dairy & Alternatives

• 110g coconut yogurt, plus extra to serve

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Instructions

1. Rinse the Lentils: Place the red lentils in a sieve and rinse under cold running water until the water runs clear, removing excess starch and impurities.
2. Sauté Onions: Heat the vegetable oil in a saucepan over medium heat. Add the finely sliced onion and cook for about 8 minutes until softened and translucent.
3. Add Spices and Ginger: Stir in the sliced ginger, turmeric, and curry powder into the softened onions. Cook for an additional minute until the spices release their fragrance.
4. Cook Lentils: Add the rinsed lentils to the saucepan and stir to combine well with the spices and onion mixture.
5. Add Water and Simmer: Pour in 400ml of hot water and bring the mixture to a boil. Reduce heat to medium and let it simmer uncovered for 15 minutes until most of the water is absorbed and the lentils start to soften.
6. Add Baby Corn and More Water: Mix in the halved baby corn and 100ml of water. Cover the saucepan and continue to simmer for 5-10 minutes until lentils are fully tender and baby corn has retained a slight crunch.
7. Incorporate Coconut Yogurt: Stir in 110g of coconut yogurt gently, warming it through without allowing the curry to boil to maintain the yogurt’s creamy texture.
8. Serve: Spoon the curry into bowls and top with extra coconut yogurt and fresh coriander leaves. Optionally, garnish with extra thin slices of ginger for added freshness.

Notes

• Use gluten-free curry powder to keep the dish gluten free.
• Adjust the water quantity slightly if you prefer a thicker or thinner curry consistency.
• Fresh ginger garnish adds a pleasant zing and freshness to the final dish.
• This curry is naturally vegetarian and can be vegan if the coconut yogurt is plant-based.
• Red lentils cook relatively quickly and do not require pre-soaking, making this dish a great weeknight meal.

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

Keywords: coconut curry, red lentil curry, baby corn curry, vegetarian curry, gluten free curry, coconut yogurt recipe, Indian inspired vegetarian dish