Print

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.

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

  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

Find it online: https://recipeswithria.com/coconut-and-corn-curry-recipe/