Lentil Okra Curry

Lentil Okra Curry

Ingredients

1 cup red lentils

1 cup red lentils

1/3 cup extra virgin olive oil, divided

1/3 cup extra virgin olive oil, divided

1 medium onion, chopped (about 1 cup)

1 medium onion, chopped (about 1 cup)

3 cloves garlic, chopped

3 cloves garlic, chopped

1 tsp cumin

1 tsp cumin

1 tsp turmeric

1 tsp turmeric

1/2 tsp coriander

1/2 tsp coriander

1/2 tsp curry powder

1/2 tsp curry powder

1 poblano pepper, seeded and diced

1 poblano pepper, seeded and diced

1 tbsp organic tomato paste

1 tbsp organic tomato paste

1 inch slice fresh ginger

1 inch slice fresh ginger

1 15-oz Muir Glen Organic crushed tomatoes

1 15-oz Muir Glen Organic crushed tomatoes

2 cups chicken stock

2 cups chicken stock

1/2 cup light coconut milk

1/2 cup light coconut milk

2 cups fresh okra, chopped

2 cups fresh okra, chopped

Kosher salt, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly ground black pepper, to taste

Fresh cilantro, chopped, for garnish

Fresh cilantro, chopped, for garnish
Prep time: 20 minutes PT0H20M  |  Total time: 50 minutes PT0H50M
Serves 4-6

This wonderful one pot, cozy winter recipe was created by Liren Baker of Kitchen Confidante. Enjoy! 

 

 

Preparation & Directions

  1. In a heavy saute pan or dutch oven, heat about 2-3 tablespoons olive oil over medium heat. Add the onion and garlic and saute until transparent. Add the cumin, tumeric, coriander, curry powder, poblano pepper and cook until fragrant, about 30 seconds. 
     
  2. Stir in the tomato paste, ginger, crushed tomatoes and chicken stock and bring to a boil. Rinse the lentils under cool water and pick out any pieces that can not be cooked, then add the lentils and bring to a boil. Lower the heat to a simmer and partially cover the pan, and cook for about 20 minutes, stirring periodically. 
     
  3. Add the coconut milk and okra to the lentils, and cook for about 10 minutes more, or until the okra is fork tender and the lentils are fully cooked. Season to taste with salt and pepper. Garnish with a sprinkling of fresh cilantro, drizzle with the remaining olive oil, and serve immediately, over basmati rice or with warm naan.