10/09/2026
Lentil Curry with Corn, Mixed Vegetables & Coconut Milk
A hearty, mildly spiced lentil curry cooked with sweet corn, pumpkin, zucchini, bell peppers, baby carrots and tomatoes, enriched with coconut milk and finished with ghee and fresh coriander.
📌Note : I used a mix of three kinds of lentils, but you can use only red lentils (1½ cups) if desired, and can cook it for 18 minutes in an open pot. No need to pressure cook.
Also, add your choice of vegetables.
Serves : 4
➡️ Ingredients :
✅ For the lentils
* ¾ cup red lentils (masoor dal)
* ¼ cup yellow mung beans (moong dal), presoaked for 1 hour
* ¼ cup Bengal gram (chana dal), presoaked for 1 hour
* 1 tomato, chopped
* ¼ cup onion, sliced
* 2 tsp sweet paprika powder (for a nice colour)
* 1 tsp salt, or to taste
* 2 cups water, or as needed
* ½ tsp turmeric powder
* 1 tsp sugar
* ½ cup thick coconut milk
✅ For tempering
* 1 tbsp ghee
* 1 tsp whole cumin seeds
* 1 bay leaf
* 1 small cinnamon stick
✅ For the vegetables
* ¼ cup onion, chopped
* 1-inch ginger, crushed or grated
* 6 cloves of garlic, crushed or grated
* ½ cup pumpkin, cut into tiny cubes
* ½ cup baby carrots, finely chopped
* ¼ cup green peas
* ½ cup sweet corn
* ½ cup zucchini, diced
* Salt, to taste
* ¼ tsp turmeric powder
* ¼ tsp black pepper powder
* ¼ tsp paprika powder
* ½ cup bell peppers, diced (I used yellow and green bell peppers)
✅ To finish
* 1 tsp ghee
* 2 tbsp fresh coriander leaves, chopped
✅ To serve
* Bread of your choice or rice
➡️ Method:
1. Place the red lentils, presoaked mung beans and Bengal gram in a pressure cooker with the chopped tomato, sliced onion, sweet paprika powder, salt, and 2 cups water.
2. Pressure cook for 10 minutes. Allow the pressure to release naturally, then open and stir the lentils with a whisk to mash it up a bit. At this point, add turmeric powder and sugar. Cook for 2 minutes.
3. Turn off heat and stir in ½ cup thick coconut milk. If the mixture is very thick, add a little hot water to reach a creamy, spoonable consistency. Set aside.
4. Heat 1 tbsp ghee in a pan. Add the cumin seeds, bay leaf and cinnamon stick. Let the cumin seeds sizzle for a few seconds.
5. Add the chopped onion, crushed ginger and garlic. Sauté briefly until the raw smell disappears. Do not brown the onions.
6. Add the pumpkin, baby carrots, green peas, corn and zucchini. Sauté over medium heat until the vegetables are almost cooked but still retain some texture.
7. Season with salt, ¼ tsp turmeric, ¼ tsp black pepper powder and paprika. Lastly, add the bell peppers. Mix well and cook for 2-3 minutes longer.
8. Add the sautéed vegetables to the cooked lentils and stir gently. Bring to a boil, then simmer for 3-4 minutes, allowing the flavours to come together, while keeping the vegetables intact. Check seasoning.
9. Finish with a dollop of ghee and garnish with chopped coriander leaves.
10. Serve hot with bread or rice. It’s delicious!❤️
