Description
A creamy and flavorful Coconut & Corn Curry featuring tender red lentils, baby corn, and fragrant spices, finished with cooling coconut yogurt and fresh coriander for a hearty vegetarian meal.
Ingredients
Scale
Main 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
- Rinse lentils: Place the red lentils in a sieve and rinse under cold running water until the water runs clear to remove any impurities.
- Cook onion: 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 finely sliced ginger, turmeric, and curry powder. Cook for an additional 1 minute to release the spices’ aromas.
- Add lentils and water: Stir in the rinsed lentils, then pour in 400ml of hot water. Bring to a boil.
- Simmer lentils: Reduce heat to medium and let the lentils simmer for 15 minutes, allowing most of the water to be absorbed.
- Add baby corn: Add the halved baby corn and 100ml more water. Cover the saucepan and continue simmering for 5-10 minutes until the lentils are soft and the corn is tender but still retains some bite.
- Stir in coconut yogurt: Mix the coconut yogurt into the curry gently to warm it through. Avoid boiling after adding the yogurt to keep its silky texture.
- Serve: Spoon the curry into bowls and top with extra coconut yogurt and fresh coriander leaves. Optionally, add extra finely sliced ginger for garnish.
Notes
- Use gluten-free curry powder if you require a gluten-free dish.
- For vegan and dairy-free needs, ensure the coconut yogurt is plant-based.
- If you prefer a thinner curry, add a little more water while simmering.
- This curry pairs well with steamed rice or naan bread.
- Adjust the amount of ginger to taste for a milder or more pungent flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: coconut curry, corn curry, red lentils recipe, vegetarian curry, gluten free curry, plant-based dinner
