Corn, Coconut and Lentil Chowder

• rapeseed oil↗1 tbsp tbsp
• onion↗2

  chopped (320g)

• garlic cloves↗4

  chopped

• red chilli↗2

  seedless, chopped

• curry powder, medium heat↗2 tbsp tbsp
• cumin seeds↗2 tsp tsp
• ground turmeric↗2 tsp tsp
• red lentils↗250g g
• vegetable broth↗2l l

  made with 3 tsp broth powder

• frozen corn600g g
• potatoes↗600g g

  cut into small cubes

• coconut yogurt↗280g g
• coriander↗10g g

  chopped

Step-by-step instructions

1. 1

   Heat the oil in a large pan over medium heat and sauté the onion for 8 minutes, stirring frequently, until soft. Add the garlic, chili, curry powder, cumin seeds, turmeric and lentils, and cook for a few more minutes, continuing to stir. Pour in the broth and corn. Bring to a boil, then cover, reduce heat and simmer for 15–20 minutes, or until the lentils are tender.

2. 2

   Remove from the heat and briefly blend the soup with a hand blender – it need not be completely smooth. Add the potatoes, cover and return to medium heat for another 10–15 minutes, or until the potatoes are soft. Remove from the heat and stir in the yogurt and cilantro.

3. 3

   Serve two portions immediately in bowls. Let the remaining soup cool completely, then store in the refrigerator for up to four days. Reheat in a pan over low heat until hot. Try our Healthy Eating Plan, which includes 7 days of nutritious breakfasts, lunches and dinners – available exclusively in the Good Food app.