Name: Coconut & Corn Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-inspired
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

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Introduction

This Coconut & Corn Curry is a comforting and vibrant vegetarian dish that combines creamy coconut yogurt with tender red lentils and sweet baby corn. It’s fragrant with warming spices and perfect for a cozy weeknight dinner.

A bowl filled with a thick, yellowish-orange lentil stew with a creamy texture, spread evenly in a single deep layer inside the bowl. On top, a dollop of white yogurt is placed at the center, topped with fresh green cilantro leaves scattered around for contrast. A silver fork rests on the right side inside the bowl, partially dipped in the stew. The bowl is on a soft pink cloth with a white marbled surface underneath, creating a warm and inviting setting. Nearby, a glass of water is visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Rinse the red lentils in a sieve under running water until the water runs clear.
Step 2: Heat the vegetable oil in a saucepan over medium heat, then add the sliced onion. Cook for about 8 minutes until softened.
Step 3: Add the sliced ginger, turmeric, and curry powder to the pan. Cook for another minute until fragrant, stirring frequently.
Step 4: Stir in the rinsed lentils, then pour in 400ml of hot water and bring to a boil.
Step 5: Reduce the heat to medium and simmer for 15 minutes, or until most of the water has been absorbed.
Step 6: Add the baby corn and 100ml of water, cover the pan, and simmer for another 5 to 10 minutes until the lentils are soft but the corn still has some bite.
Step 7: Stir in the coconut yogurt gently to warm it through, but avoid boiling.
Step 8: Serve the curry topped with extra coconut yogurt, fresh ginger slices, and coriander leaves sprinkled over.

Tips & Variations

For added heat, include a chopped chili with the ginger and spices.
You can substitute baby corn with chopped sweetcorn or green beans for a different texture.
Use homemade or store-bought coconut yogurt, but avoid flavored varieties for the best curry taste.
Serve with steamed rice or warm flatbreads to make it a complete meal.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. Avoid boiling after adding coconut yogurt to maintain its creamy texture.

How to Serve

A light grey bowl holds one layer of thick, orange-yellow lentil curry with a textured, creamy appearance; in the center, there is a dollop of white yogurt topped with fresh green cilantro leaves and sprinkled with coarse black pepper. A silver fork rests on the right side of the bowl, partially inserted into the curry. The bowl sits on a white marbled texture with a faint pink cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ginger instead of fresh?

While fresh ginger adds the best flavor and aroma, you can substitute with ½ teaspoon of ground ginger if needed. Add it with the spices early in cooking.

Is this curry suitable for vegans?

Yes, this curry is vegan as it uses coconut yogurt instead of dairy yogurt. Just be sure your curry powder and other ingredients are also free from animal products.