Coconut & Corn Lentil Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cook Lentils: Add the rinsed lentils into the saucepan and stir to combine with the spices and onions.
- 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.
- 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.
- 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.
- 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
Find it online: https://ellaeatsdaily.com/coconut-and-corn-lentil-curry-recipe/
