Coconut & Corn Lentil Curry Recipe

Introduction

This Coconut & Corn Curry is a comforting, vibrant dish that combines tender red lentils with sweet baby corn and creamy coconut yogurt. It’s a perfect gluten-free meal that’s both satisfying and easy to prepare for any day of the week.

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 water until the water runs clear.
2. Step 2: Heat the vegetable oil in a saucepan over medium heat. Add the finely sliced onion and cook for about 8 minutes until softened.
3. Step 3: Stir in the sliced ginger, turmeric, and curry powder. Cook for another minute until fragrant.
4. Step 4: Add the rinsed lentils to the pan and mix well with the spices and onion.
5. Step 5: Pour in 400ml of hot water and bring to a boil. Reduce the heat to medium and simmer for 15 minutes, until most of the water is absorbed.
6. Step 6: Add the halved baby corn and 100ml of water. Cover and continue to simmer for 5 to 10 minutes, until the lentils are soft but the corn still retains a slight crunch.
7. Step 7: Stir in the coconut yogurt and warm through gently, being careful not to let it boil.
8. Step 8: Serve the curry topped with extra coconut yogurt and sprinkled with fresh coriander leaves. Add extra ginger if desired.

Tips & Variations

• For a richer flavor, toast the spices in the dry pan for 30 seconds before adding the onion.
• You can substitute baby corn with fresh or frozen sweet corn kernels if preferred.
• Add chopped tomatoes for a tangy twist and a bit more color.
• Use Greek yogurt instead of coconut yogurt for a creamier texture (not vegan).

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, stirring occasionally. Add a splash of water if the curry thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors have time to develop. Just cool completely and store in the fridge overnight.

Is this curry suitable for vegans?

Absolutely. Using coconut yogurt keeps the dish dairy-free and vegan-friendly. Just ensure your curry powder is gluten free if needed.

Coconut & Corn Lentil Curry Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

A comforting and flavorful Coconut & Corn Curry featuring red lentils simmered in fragrant spices, creamy coconut yogurt, and tender baby corn. This vibrant, gluten-free curry is easy to prepare on the stovetop and perfect for a nutritious, hearty meal.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

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 (ensure 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 under cold running water until the water runs clear to remove any dust or impurities.
2. Sauté Onion: Heat vegetable oil in a saucepan over medium heat. Add the finely sliced onion and cook for 8 minutes until softened and translucent.
3. Add Spices and Ginger: Stir in the finely sliced ginger, turmeric, and curry powder. Cook for another minute to release the fragrant aromas, stirring constantly to prevent the spices from burning.
4. Cook Lentils: Add the rinsed lentils into the saucepan and stir to combine with the spices and onions.
5. Add Water and Simmer: Pour in 400ml of hot water and bring the mixture to a boil. Reduce heat to medium and simmer uncovered for about 15 minutes, allowing most of the water to be absorbed.
6. Add Baby Corn and More Water: Add the halved baby corn and 100ml water. Cover the saucepan and continue to simmer for 5 to 10 minutes until the lentils are tender and the baby corn retains a slight crunch.
7. Incorporate Coconut Yogurt: Stir in 110g of coconut yogurt gently to warm through the curry without bringing it to a boil, to keep the yogurt texture smooth.
8. Serve: Serve the curry topped with extra coconut yogurt and sprinkled with fresh coriander leaves. Add extra sliced ginger on the side if desired.

Notes

• Use gluten-free curry powder to keep the dish gluten free.
• For extra heat, add chopped chili along with the ginger and spices.
• Baby corn can be substituted with other vegetables like green beans or zucchini for variation.
• Do not boil after adding coconut yogurt to prevent curdling.
• This curry pairs well with steamed rice or flatbread.

Keywords: coconut curry, red lentils, baby corn, vegan curry, gluten-free curry, Indian-inspired dish, plant-based meal