Coconut & Corn Lentil Curry Recipe

Introduction

This Coconut & Corn Curry is a vibrant, comforting dish that combines creamy coconut yogurt with tender red lentils and sweet baby corn. It’s a flavorful, gluten-free meal perfect for warming up any day. Simple to make and packed with spices, it’s a great option for a nutritious vegetarian dinner.

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 red lentils under cold water using a sieve 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: Stir in the finely sliced ginger, turmeric, and curry powder. Cook for one more minute until fragrant.
4. Step 4: Add the rinsed lentils to the pan and 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 and simmer for another 5-10 minutes until the lentils are soft and the baby corn is tender but still crisp.
6. Step 6: Stir in the coconut yogurt to warm it through, but avoid boiling to keep the yogurt’s creamy texture.
7. Step 7: Serve the curry topped with extra coconut yogurt and sprinkled with fresh coriander leaves and additional sliced ginger if desired.

Tips & Variations

• For extra heat, add a chopped chili with the ginger and spices.
• You can substitute baby corn with tenderstem broccoli or green beans for a different texture.
• If you prefer a thicker curry, reduce the cooking water slightly or blend a portion of the lentils.
• Use full-fat coconut yogurt for a richer, creamier curry.

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, adding a splash of water if the curry has thickened. Avoid boiling to keep the coconut yogurt from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Canned lentils are already cooked, so if you use them, add them toward the end of cooking just to heat through, reducing simmer time accordingly.

Is this curry suitable for vegans?

Yes, this recipe uses coconut yogurt and no animal products, making it suitable for vegans as long as the curry powder contains no animal-derived ingredients.

Coconut & Corn Lentil Curry Recipe

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★★★★★

4.8 from 116 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and comforting Coconut & Corn Curry featuring tender red lentils simmered with baby corn, aromatic spices, and creamy coconut yogurt. This easy stovetop curry combines turmeric, curry powder, and ginger for a fragrant, flavorful dish that’s perfect for a wholesome vegetarian meal.

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Ingredients

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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

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Instructions

1. Rinse the Lentils: Place the red lentils in a sieve and rinse under cold water until the water runs clear to remove excess starch and impurities.
2. Sauté the 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.
3. Add Spices and Ginger: Stir in the finely sliced ginger, turmeric, and curry powder into the softened onion mixture and cook for an additional minute until the spices release their aroma.
4. Add Lentils and Water: Add the rinsed lentils to the saucepan and pour in 400ml of hot water. Bring the mixture to a boil.
5. Simmer Lentils: Reduce the heat to medium and let it simmer for 15 minutes, cooking until most of the water is absorbed and the lentils begin to soften.
6. Add Baby Corn and More Water: Stir in the halved baby corn along with 100ml of water. Cover the saucepan and simmer for another 5 to 10 minutes until the lentils are fully tender and the baby corn retains a slight crunch.
7. Incorporate Coconut Yogurt: Stir in 110g of coconut yogurt gently to warm it through without boiling, to maintain its creamy texture.
8. Serve: Spoon the curry into bowls and top with extra coconut yogurt and freshly picked coriander leaves. Garnish with additional sliced ginger if desired.

Notes

• Use gluten-free curry powder to keep the dish gluten-free.
• Do not let the curry boil after adding coconut yogurt to prevent curdling.
• Adjust water quantities slightly to achieve preferred curry thickness.
• This curry can be served with rice or flatbread to make a complete meal.
• For additional heat, add a chopped chili when sautéing the onions.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: coconut curry, corn curry, red lentil curry, vegetarian curry, Indian-inspired curry, easy curry recipe