Corn, coconut & lentil chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 1 tbsp rapeseed oil
- 2 onions, chopped (320g)
- 4 garlic cloves, chopped
- 2 red chillies, deseeded and chopped
- 2 tbsp medium curry powder
- 2 tsp cumin seeds
- 2 tsp ground turmeric
- 250g red lentils
- 2l vegetable stock, made with 3 tsp bouillon powder
- 600g frozen sweetcorn
- 600g potatoes, cut into small cubes
- 280g coconut yogurt
- 10g coriander, chopped
Method
- STEP 1
Heat the oil in a large pan over a medium heat and fry the onions for 8 mins, stirring often until softened. Stir in the garlic, chillies, curry powder, cumin seeds, turmeric and lentils, and cook for a few minutes more, still stirring. Pour in the stock and sweetcorn. Bring to the boil, then cover, reduce the heat and simmer for 15-20 mins, or until the lentils are tender.
- STEP 2
Remove from the heat and briefly blitz the soup using a hand blender – you don’t want it to be completely smooth. Add the potatoes, then cover and return to a medium heat for 10-15 mins more, or until the potatoes are tender. Remove from the heat and stir in the yogurt and coriander.
- STEP 3
Serve two bowlfuls straightaway. Leave the rest of the soup to cool completely, then keep chilled for up to four days. Reheat in a pan over a low heat until piping hot.
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