Corn, coconut & lentil chowder

Name: Corn, coconut & lentil chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 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; 2 litres vegetable stock, made with 3 tsp bouillon powder 600g frozen sweetcorn; 600g potatoes, cut into small cubes 280g coconut yogurt; 10g coriander, chopped

5 steps

Prep:10minCook:40min

Updated at: Thu, 17 Aug 2023 00:08:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories295.9 kcal (15%)

Total Fat3 g (4%)

Carbs55.1 g (21%)

Sugars9.5 g (11%)

Protein14.3 g (29%)

Sodium1003.5 mg (50%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

320gonions

2 Tbspmedium curry powder

2 tspcumin seeds

2 tspground turmeric

250gred lentils

2 litresvegetable stock

made with 3 tsp bouillon powder frozen sweetcorn

600gpotatoes

cut into small cubes

280gcoconut yogurt

10gcoriander

chopped

Instructions

Step 1

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.

Step 2

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 3

2 Remove from the heat and briefly blitz the soup using a hand blender - you don't want it to be completely smooth.

Step 4

Add the potatoes, then cover and return to a medium heat for 10-15 mins more, or until the potatoes are tender

Step 5

Remove from the heat and stir in the yogurt and coriander.