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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Cook Lentils: Add the rinsed lentils to the saucepan and stir to combine well with the spices and onion mixture.
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.
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.
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.
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