Coconut Red Lentil and Baby Corn Curry
This coconut red lentil and baby corn curry is creamy, fragrant, and easy enough for a weeknight dinner. Red lentils cook down into a rich, comforting base while baby corn adds a sweet crunch. Serve it as is or pair it with warm rice for a satisfying plant-based meal.
Servings2 Portions
Prep Time5 Mins
Cook Time30 Mins
Difficulty
Easy
Ingredients
2
- red lentils150 g
- baby corn, halved diagonally250 g
- onion, finely sliced1
- fresh ginger, finely sliced, plus extra for serving1 thumb-sized piece
- coriander, leaves picked and stalks finely chopped0.5 bunch
- vegetable oil1 tbsp
- ground turmeric0.5 tbsp
- curry powder1 tbsp
- coconut yogurt110 g
Step-by-Step Instructions
01
Rinse the red lentils in a sieve under cold water until the water runs mostly clear. Heat the vegetable oil in a saucepan over medium heat, then cook the sliced onion for 7 to 8 minutes until soft and lightly golden.
02
Add the ginger, ground turmeric, curry powder, and chopped coriander stalks. Stir for 1 minute until fragrant, then add the lentils and season with salt and pepper.
03
Pour in 400 ml hot water and bring to a boil. Reduce to a gentle simmer and cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
04
Add the baby corn and the remaining 100 ml water. Cover and simmer for 5 to 10 minutes, or until the lentils are tender and the baby corn is cooked but still slightly crisp.
05
Lower the heat and stir in the coconut yogurt until warmed through. Do not let the curry boil after adding the yogurt. Spoon into bowls and finish with the coriander leaves and extra ginger or coconut yogurt, if desired.
