Introduction

This Coconut & Corn Curry is a comforting, vibrant dish that combines creamy coconut yogurt with tender red lentils and crunchy baby corn. It’s a simple, nourishing meal perfect for any day when you want something flavorful yet easy to prepare.

A white bowl filled with a thick, yellow-orange lentil stew with a slightly chunky texture sits on a soft pink cloth over a white marbled surface. In the center of the stew, there is a dollop of creamy white yogurt topped with bright green fresh cilantro leaves. A silver fork is resting inside the bowl on the right side, partially dipped in the stew. The lentil stew shows specks of black pepper spread across the surface, giving it a slightly spicy look. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Rinse the red lentils in a sieve under cold water until the water runs clear.
Step 2: Heat the vegetable oil in a saucepan over medium heat. Add the sliced onion and cook for about 8 minutes until softened.
Step 3: Stir in the sliced ginger, turmeric, and curry powder. Cook for another minute until fragrant.
Step 4: Add the rinsed lentils to the pan and mix well.
Step 5: Pour in 400ml of hot water and bring to a boil.
Step 6: Reduce heat to medium and simmer for 15 minutes, allowing most of the water to absorb.
Step 7: Add the halved baby corn and 100ml of water. Cover and simmer for another 5 to 10 minutes until the lentils are soft but the corn retains a slight bite.
Step 8: Stir in the coconut yogurt gently to warm through, avoiding boiling.
Step 9: Serve the curry topped with extra coconut yogurt and sprinkled coriander leaves. Add extra ginger if desired.

Tips & Variations

For a richer flavor, lightly toast the turmeric and curry powder in the oil before adding the onion.
You can substitute baby corn with green beans or zucchini for variety.
Add a squeeze of lime juice at the end for a fresh, bright finish.
Use full-fat coconut yogurt for creamier texture, or a dairy-free alternative if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling when reheating to preserve the creaminess of the coconut yogurt.

How to Serve

The dish is served in a round light gray bowl filled with a thick, creamy, orange-yellow lentil stew that has a slightly chunky texture. On top of the stew, there is a dollop of white yogurt or cream in the center, sprinkled with a touch of black pepper. Bright green fresh cilantro leaves are placed over the yogurt, adding a fresh contrast. A silver fork rests inside the bowl on the right side, partially dipped into the stew. The bowl sits on a soft pink cloth which covers a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this curry?

This recipe works best with red lentils as they cook quickly and become soft, creating a creamy texture. Other lentils like green or brown will take longer to cook and hold their shape more, which might change the dish’s consistency.

Is this curry suitable for a gluten-free diet?

Yes, provided the curry powder you use is certified gluten-free. Always check labels to ensure there are no hidden gluten-containing ingredients.