Introduction

This Coconut & Corn Curry is a creamy, comforting dish bursting with aromatic spices and fresh flavors. It combines tender red lentils with sweet baby corn and cooling coconut yogurt, making it perfect for a wholesome weeknight dinner.

A white bowl holds a thick yellow lentil stew with a creamy texture, spread evenly in the bowl. On top, there is a dollop of white yogurt or cream placed in the center, slightly melting into the stew. Fresh green cilantro leaves are arranged neatly on the yogurt, adding a splash of green color. Black pepper is sprinkled lightly over the dish, creating small black dots on the surface. A silver fork is resting inside the bowl on the right edge, partially covered by the stew. The bowl is placed on a white marbled surface. 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 cold water until the water runs clear. This helps remove any dust and prevents them from becoming too mushy.
Step 2: Heat the vegetable oil in a saucepan over medium heat. Add the finely sliced onion and cook for about 8 minutes until softened and translucent.
Step 3: Stir in the sliced ginger, turmeric, and curry powder. Cook for an additional minute until the spices release their aroma.

Step 4: Add the rinsed lentils to the pan and pour in 400ml of hot water. Bring to a boil, then reduce the heat to medium and simmer for 15 minutes until most of the water is absorbed.
Step 5: Add the halved baby corn and 100ml of water. Cover the pan and continue to simmer for 5 to 10 minutes until the lentils are soft and the baby corn retains a slight crunch.
Step 6: Stir in the coconut yogurt gently to warm through, being careful not to let the curry boil.

Step 7: Serve the curry topped with extra coconut yogurt and fresh coriander leaves. Add extra sliced ginger if you like a little more spice and freshness.

Tips & Variations

For extra depth, toast the curry powder and turmeric in the dry pan for 30 seconds before adding the onions.
Swap baby corn for other vegetables like green beans or peas depending on what you have on hand.

If you prefer a thinner curry, add a splash more water or coconut milk when simmering.
Use thick coconut cream instead of yogurt for a richer texture.

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 or coconut milk if it has thickened. This dish does not freeze well because of the coconut yogurt.

How to Serve

A deep light grey bowl filled with thick yellow-orange lentil curry that has a slightly chunky texture, topped with a dollop of white yogurt in the center. Fresh green cilantro leaves are placed on top of the yogurt, and there is a sprinkle of black pepper across the dish. A silver fork is resting inside the bowl on the right side, partially submerged in the curry. The bowl sits on a white marbled surface with a soft pink cloth underneath, and a glass of water is partially visible on the upper right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried or fresh baby corn for this recipe?

Fresh baby corn is best for its crisp texture and sweetness, but you can use canned baby corn as a substitute. Just rinse and drain canned baby corn before adding it later in the cooking process so it doesn’t become too soft.

Is this curry suitable for vegans?

Yes, this curry is vegan as long as you use coconut yogurt that does not contain dairy. Always check the label to be sure.