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Coconut & Corn Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

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