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Coconut & corn curry

A bowl of coconut & corn curry

Coconut & corn curry

Name: Coconut & corn curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 150g red lentils; 1 tbsp vegetable oil; 1 onion finely sliced; thumb-sized piece of ginger peeled and finely sliced, plus extra to serve; ½ tbsp ground turmeric; 1 tbsp curry powder (gluten-free, if needed); ½ bunch of coriander leaves picked and stalks finely chopped; 250g baby corn halved diagonally; 110g can coconut yogurt plus extra to serve

Liberty Mendez

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Serves 2

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 2.5 out of 5.4 ratingsRate

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Enjoy this warming coconut and corn curry for an easy meat-free meal for two. Full of warming spices, it's a quick and comforting vegan dinner

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g red lentils
1 tbsp vegetable oil
1 onion

finely sliced
thumb-sized piece of ginger

peeled and finely sliced, plus extra to serve
½ tbsp ground turmeric
1 tbsp curry powder

(gluten-free, if needed)
½ bunch of coriander

leaves picked and stalks finely chopped
250g baby corn

halved diagonally
110g can coconut yogurt

plus extra to serve

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Nutrition: Per serving

kcal473

low
fat14g
saturates6g
carbs57g
sugars11g
fibre14g

high
protein24g
salt0.1g

Method

step 1

Put the lentils in a sieve and rinse until the water runs clean. Heat the oil in a saucepan over a medium heat and cook the onion for 8 mins until softened. Add the ginger, turmeric, curry powder and chopped coriander stalks, and cook for another minute until fragrant. Stir in the lentils and season well.
step 2

Tip in 400ml hot water and bring to the boil. Reduce the heat to medium and simmer for 15 mins until most of the water has been absorbed. Add the baby corn and 100ml water, cover and continue to simmer for 5-10 mins until the lentils are soft and the corn still has a little bite. Stir in the coconut yogurt to warm up, but don’t let it boil. Serve topped with more coconut yogurt, if you like, and the coriander leaves.

Recipe from Good Food magazine, April 2022

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A star rating of 2.5 out of 5.4 ratings

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