Lentil Okra Curry
Pair this Lentil Okra Curry with slices of naan for a cozy weeknight meal full of flavor and just a bit of heat.
Lentil Okra Curry is a thick stew of tender lentils and sliced okra. It’s fragrant from coriander and turmeric and has a hint of heat from poblano peppers. Toast some naan to serve alongside for a cozy cold-weather meal.
Disclosure: This post was originally sponsored by Muir Glen Organic. Sponsored posts such as these help support the work behind the scenes on Kitchen Confidante. Thank you so much for your visits and making my blog part of your day.
Have you ever been haunted? I’m not speaking of ghosts or the supernatural, although, come to think of it, that is a another discussion all together. Perhaps for next time. But I wonder if you’ve been plagued by a craving as I have been?
It’s okra.
Yes, green and soft to the touch, loathed by some, adored by others, including myself. I love okra – in all ways. Pickled and tart, fried and crunchy, sautéed and salty, and yes, stewed and slimy. I love the way the seeds pop in my mouth, the way it takes on a myriad of textures like a chameleon. And I’ve been craving fresh okra since mid summer.
A trip to the market with high hopes to remedy my okra craving was in order, but I tempered my excitement. We’re in early December, after all. What were the chances that fresh okra could be had? To my glee, I found some. A small mess of them, but that is all I needed. I just needed a cup or two, that should do the trick.
Back home, I considered the possibilities. What to do with my small treasure? The blustery wind and dropping temperatures outside my kitchen window seemed to make up my mind. I would make a Lentil Okra Curry.
I needed something to warm from within, a thick stew of tender lentils, fragrant from coriander and turmeric. With a hint of heat from poblano peppers, I stirred the lentils and toasted the naan. And closer to the end, I dropped in my chunks of sliced okra. I wanted to preserve the bite…I’ll do the slimy stew another time.
My appetite for okra has been quenched for now, but it won’t be long until I crave it again. Next time, I won’t let another okra season go by without indulging.
What about you and okra? Are you a lover or a hater? Or perhaps you’ve never tried? I hope you consider this Lentil Okra Curry. It’s hearty and wintery, and almost makes okra seem suited for this colder weather.
Disclosure: This was a sponsored post by Muir Glen Organic, and the second of a series of 4 holiday recipes inspired by global flavors. Compensation provided by Muir Glen Organic. Sponsored posts such as these help support the work behind the scenes on Kitchen Confidante. Thank you so much for your visits and making my blog part of your day.
More Lentil Recipes
Spiced Butternut Squash Lentil Soup (Vegan)
Lentil Stuffed Summer Squash
Summer Lentil Salad
Prime Rib Beef and Lentil Soup
Spaghetti with Chicken Sausage and Lentil Bolognese
Lentil Okra Curry
Ingredients
- 1 cup red lentils
- 1/3 cup extra virgin olive oil divided
- 1 medium onion chopped (about 1 cup)
- 3 cloves garlic chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon curry powder
- 1 poblano pepper seeded and diced
- 1 tablespoon tomato paste
- 1 inch slice ginger
- 1 15-oz can crushed tomatoes
- 2 cups chicken stock
- 1/2 cup light coconut milk
- 2 cups okra chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- Rinse the lentils under cool water and pick out any pieces that can not be cooked.
- In a heavy sauté pan or Dutch oven, heat about 2-3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until transparent. Add the cumin, turmeric, coriander, curry powder, poblano pepper and cook until fragrant, about 30 seconds. Stir in the tomato paste, ginger, crushed tomatoes and chicken stock and bring to a boil. 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.
- 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.
Nutrition
Comments
COOKBOOK
Just finished making this, and it was delicious! I used creamed coconut instead.
Wonderful, Anne, thank you! I’m glad the creamed coconut worked well, too!
I hope this gets me to the actual okra and lentil recipe
Hi, Mariette – thanks for alerting me to the lost link on the product side. I’ve updated the post with the recipe, and I hope you get try it soon!
I’m from Michigan and I love Okra, whether it’s pickled, in stew, or fried! I got Southern relatives so at least a few times a year I would get the chance to eat some okra. and a jar of pickled okra was often in the fridge or pantry. Never cared for when it got slimy though. ;)
Okra are quite popular in the Assyrian culture. My mum and all the other Assyrian mothers make delicious, comforting stews with them, lamb potatoes and tomatoes very traditional in my culture. Love this recipe especially for the lent fast for Easter.
im not a okra person but would not mind it in stew or gumbo.
I grew up in Texas where okra was everywhere. My mom instilled a deep love in me from the very beginning. It’s harder to find here in Colorado but we still search for it! And now I’ll be searching for it so I can make this curry!
Texas is one place where I am sure to find okra, and I can imagine you’ve tasted some delicious ways of eating them! When we visit my in laws, I’m always excited see a jar of pickled okra in the pantry :-)
I could be very happy tucking into this bowl of lentil okra curry- a true comfort food and a satisfying meal during this cold snap!!!
Mmm – this looks like comfort food at it’s best! I don’t have a love for okra like you but I do often times get cravings for carrots and corn… not together but you know what I mean!
I love curry and I love okra and if you add some legumes into it; you got me there. Gorgeous pics!!!!! thank you