Curried corn chowder with coconut and lentils

Ingredients

• 1 tbsp olive oil
• 2 brown onions, chopped
• 4 cloves garlic, chopped
• 2 red chillies, deseeded, finely chopped
• 2 tsp curry powder or gluten-free curry powder
• 2 tsp cumin seeds
• 2 tsp ground turmeric
• 200g dried red lentils
• 2L (8 cups) boiling water
• 3 tsp salt-reduced stock powder or gluten-free stock powder
• 400g frozen or fresh corn kernels
• 400g Zerella Spud Lite Potatoes, cut into small cubes
• 280g Chobani Coconut Yoghurt
• ½ cup coriander, chopped

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