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.
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 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.
- 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.
- 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.
- Add Lentils and Water: Add the rinsed lentils to the saucepan and pour in 400ml of hot water. Bring the mixture to a boil.
- 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.
- 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.
- Incorporate Coconut Yogurt: Stir in 110g of coconut yogurt gently to warm it through without boiling, to maintain its creamy texture.
- 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
