Description
This vibrant Coconut & Corn Curry combines the hearty texture of red lentils with the sweetness of baby corn and the creamy tang of coconut yogurt. Enhanced with warming spices like turmeric and curry powder, this dairy-free, gluten-free curry is a comforting and nutritious dish that’s perfect for a flavorful weeknight meal.
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 (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
- Prepare the lentils: Rinse the red lentils under cold water in a sieve until the water runs clear to remove any impurities and excess starch.
- Sauté aromatics: Heat the vegetable oil in a saucepan over medium heat, add the finely sliced onion, and cook for 8 minutes until softened and slightly translucent.
- Add ginger and spices: Stir in the ginger, turmeric, and curry powder, cooking for another minute until the mixture becomes fragrant and the spices are well incorporated.
- Cook lentils: Add the rinsed red lentils to the pan and mix well with the spiced onion mixture.
- Add water and simmer: Pour in 400ml of hot water and bring to a boil, then reduce the heat to medium and simmer for 15 minutes, allowing most of the water to be absorbed.
- Incorporate baby corn: Add the halved baby corn along with 100ml of water, cover the pan, and continue simmering for 5 to 10 minutes until the lentils are completely soft and the baby corn remains slightly crisp.
- Finish with coconut yogurt: Stir in the coconut yogurt gently to warm through without boiling, which adds creaminess and a subtle tang to the curry.
- Serve: Dish out the curry and top with additional coconut yogurt and fresh coriander leaves for a fresh, herbal finish.
Notes
- Ensure the curry powder used is gluten-free to accommodate gluten intolerances.
- Adjust the water quantity as needed depending on the desired consistency; add more for a soupier curry or less for thicker consistency.
- For extra heat, add a chopped chili along with the ginger and spices.
- This curry is naturally vegan and gluten-free, perfect for those dietary preferences.
- Serve with steamed rice or warm naan bread for a complete meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: coconut curry, red lentils, baby corn, vegan curry, gluten free curry, Indian-inspired, coconut yogurt, vegetable curry
