Coconut & Corn Curry Recipe

Introduction

This Coconut & Corn Curry is a comforting and fragrant dish that combines creamy coconut yogurt with tender red lentils and crisp baby corn. It’s a simple yet flavorful meal perfect for a cozy weeknight dinner or a satisfying lunch.

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 in a sieve under cold running water until the water runs clear. Set aside.
2. Step 2: Heat the vegetable oil in a saucepan over medium heat. Add the finely sliced onion and cook for 8 minutes until softened.
3. Step 3: Stir in the sliced ginger, turmeric, and curry powder. Cook for 1 minute until fragrant.
4. Step 4: Add the rinsed lentils to the pan and pour in 400ml of hot water. Bring the mixture to a boil.
5. Step 5: Reduce heat to medium and simmer for 15 minutes until most of the water has been absorbed.
6. Step 6: Add the halved baby corn and 100ml of water, cover the pan, and continue to simmer for 5–10 minutes until the lentils are soft and the corn retains some bite.
7. Step 7: Stir in the coconut yogurt gently to warm through, taking care not to let the curry boil.
8. Step 8: Serve topped with extra coconut yogurt and sprinkle with coriander leaves and additional ginger if desired.

Tips & Variations

• Use fresh turmeric root grated finely if you want a more vibrant flavor instead of powdered turmeric.
• Add a chopped chili with the spices if you prefer a spicier curry.
• For a thicker, creamier curry, stir in extra coconut yogurt before serving.
• Substitute baby corn with tender stem broccoli or green beans for a different texture.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if the curry has thickened too much. Avoid boiling after adding coconut yogurt to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of coconut yogurt?

Yes, regular yogurt can be used, but it will change the flavor and may curdle if boiled. Stir it in off the heat or just before serving for the best result.

Is this curry suitable for vegans?

Absolutely! This recipe uses coconut yogurt and vegetable oil, making it a vegan-friendly dish.

Coconut & Corn Curry Recipe

Print Recipe

★★★★★

5 from 144 reviews

A vibrant and creamy Coconut & Corn Curry featuring tender red lentils simmered with aromatic spices, fresh baby corn, and rich coconut yogurt. This comforting vegetarian dish is infused with turmeric and curry powder for warmth and served garnished with fresh coriander and extra ginger for a refreshing kick.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Rinse Lentils: Place the red lentils in a sieve and rinse thoroughly under cold running water until the water runs clear. This removes excess starch and impurities.
2. Sauté Onions: Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the finely sliced onion and cook for about 8 minutes until softened and translucent, stirring occasionally to prevent burning.
3. Add Spices and Ginger: Add the finely sliced ginger, 1 tablespoon turmeric, and 1 tablespoon curry powder to the softened onions. Cook for an additional minute, stirring continuously until the spices become fragrant.
4. Add Lentils and Liquid: Stir the rinsed lentils into the saucepan. Pour in 400ml of hot water and bring the mixture to a boil over medium-high heat.
5. Simmer Lentils: Reduce the heat to medium and let the lentils simmer for approximately 15 minutes, allowing most of the water to be absorbed. Stir occasionally to prevent sticking.
6. Add Baby Corn and More Water: Add the halved baby corn and 100ml of water to the saucepan. Cover the pan and continue to simmer for another 5-10 minutes, or until the lentils are soft and the baby corn is tender but still slightly crisp.
7. Incorporate Coconut Yogurt: Stir the 110g of coconut yogurt into the curry to warm it through gently. Be careful not to let the curry boil to avoid curdling the yogurt.
8. Serve and Garnish: Serve the curry hot, topped with extra coconut yogurt if desired. Garnish with freshly picked coriander leaves and additional sliced ginger for extra flavor and freshness.

Notes

• Check that your curry powder is gluten free if you have dietary restrictions.
• Do not boil after adding coconut yogurt to maintain its creamy texture.
• For a spicier dish, add fresh chili along with the ginger and spices.
• This curry pairs well with basmati rice, naan bread, or a simple green salad.
• Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.

Keywords: coconut curry, red lentils, baby corn curry, vegetarian curry, Indian-inspired curry, coconut yogurt, turmeric curry