Coconut corn curry

• red lentils↗150g g
• vegetable oil↗1 tbsp
• onion↗1

  thinly sliced

• ginger↗thumb-sized piece of

  peeled and thinly sliced, plus extra for serving

• ground turmeric½ tbsp
• curry powder↗1 tbsp

  (gluten‑free, if needed)

• coriander½ bunch of

  leaves gathered, stems thinly sliced

• young corn cobs↗250g g

  cut diagonally in half

• coconut yogurt↗110g can g

  plus extra for serving

Step-by-step instructions

1. 1

   Place the lentils in a colander and rinse until the water runs clear. Heat the oil in a pot over medium heat and cook the onion for 8 minutes until soft. Add ginger, turmeric, curry powder and the chopped coriander stems, and cook for another minute until fragrant. Add the lentils and season well.

2. 2

   Pour in 400 ml of hot water and bring to a boil. Reduce the heat to medium and simmer for 15 minutes until most of the water has evaporated. Add the young corn cobs and 100 ml of water, cover and continue to simmer for 5‑10 minutes until the lentils are tender and the corn remains slightly crisp. Stir in the coconut yogurt to warm it, but do not bring to a boil. Serve topped with extra coconut yogurt, if desired, and coriander leaves.