Coconut & Corn Curry Recipe

Introduction

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

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 under cold running water until the water runs clear. Drain well.
2. Step 2: Heat the vegetable oil in a saucepan over medium heat. Add the sliced onion and cook for about 8 minutes until softened.
3. Step 3: Add the sliced ginger, turmeric, and curry powder to the pan. Cook for another minute, stirring frequently, until fragrant.
4. Step 4: Stir in the rinsed lentils and pour in 400ml of hot water. Bring the mixture to the boil.
5. Step 5: Reduce the heat to medium and simmer for 15 minutes, or 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 but the corn still has a slight bite.
7. Step 7: Stir in the coconut yogurt just to warm through, making sure the curry does not boil after adding it.
8. Step 8: Serve the curry topped with extra coconut yogurt and sprinkled with fresh coriander leaves. Add extra sliced ginger if desired.

Tips & Variations

• For a richer flavor, lightly toast the turmeric and curry powder in the pan before adding the onion.
• Swap baby corn for tender green beans or sugar snap peas if preferred.
• Use regular yogurt instead of coconut yogurt for a less creamy but still delicious version.
• Add a squeeze of lime juice before serving to brighten the flavors.

Storage

Store leftover curry 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 it thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, the recipe is naturally vegan when using coconut yogurt, so it’s a great option for plant-based diets.

Can I freeze the curry?

Yes, you can freeze this curry for up to 1 month. Thaw in the fridge overnight and reheat gently before serving.

Coconut & Corn Curry Recipe

Print Recipe

★★★★★

5 from 113 reviews

This Coconut & Corn Curry is a vibrant, comforting dish featuring tender red lentils cooked in fragrant turmeric and curry spices, enriched with creamy coconut yogurt and fresh baby corn. Perfect for a wholesome vegetarian meal that’s both flavorful and easy to prepare on the stovetop.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils & Vegetables

• 150g red lentils
• 1 onion, finely sliced
• thumb-sized piece of ginger, finely sliced, plus extra to serve
• 250g baby corn, halved diagonally
• ½ small bunch of coriander, leaves picked

Spices & Oil

• 1 tbsp vegetable oil
• 1 tbsp turmeric
• 1 tbsp curry powder (check it’s gluten free if needed)

Dairy & Liquids

• 110g coconut yogurt, plus extra to serve
• 400ml hot water + 100ml water (for cooking)

Instructions

1. Prepare the lentils: Place the red lentils in a sieve and rinse under cold running water until the water runs clear to remove any impurities and excess starch.
2. Sauté the aromatics: Heat the 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 1 more minute to release their aromas and deepen the flavors.
4. Cook the lentils: Add the rinsed lentils to the saucepan and stir to mix with the spices. Pour in 400ml of hot water and bring the mixture to a boil.
5. Simmer the lentils: Reduce the heat to medium and simmer for 15 minutes, allowing most of the water to be absorbed by the lentils.
6. Add baby corn and water: Stir in the halved baby corn and add 100ml of water. Cover the saucepan and continue to simmer for 5 to 10 minutes until the lentils are soft but the corn retains a slight crunch.
7. Finish with coconut yogurt: Stir in 110g of coconut yogurt to warm through gently. Avoid boiling at this stage to maintain the yogurt’s texture and creaminess.
8. Serve: Ladle the curry into bowls, topping with extra coconut yogurt and freshly picked coriander leaves. Grate extra fresh ginger over the top if desired for an added zing.

Notes

• Ensure the curry powder is gluten free if dietary restrictions require it.
• Do not boil after adding the coconut yogurt to prevent curdling.
• You can substitute baby corn with other crisp vegetables like sugar snap peas or green beans if preferred.
• This curry pairs well with steamed rice or flatbreads.

Keywords: coconut curry, red lentil curry, baby corn curry, vegetarian curry, creamy curry, Indian spices, healthy dinner