Lentil Okra Curry | www.kitchenconfidante.com

Lentil Okra Curry

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…

Lentil Okra Curry | www.kitchenconfidante.com
Lentil Okra Curry

Lentil Okra Curry | www.kitchenconfidante.com

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.

Lentil Okra Curry | www.kitchenconfidante.com

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.

Lentil Okra Curry | www.kitchenconfidante.com
Lentil Okra Curry | www.kitchenconfidante.com

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.

Lentil Okra Curry | www.kitchenconfidante.com

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. I’m sharing a bowl over on Muir Glen.

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.

Lentil Okra Curry

Serves 4-6 | Prep: 5 minutes | Cook: 40 minutes

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

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 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. 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.

Notes

This post was originally created for Muir Glen.

Comments

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    • Liren Baker

      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!

      Reply
  1. Sarah

    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. ;)

    Reply
  2. Eilrama Toma

    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.

    Reply
  3. Monet

    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!

    Reply
    • Liren

      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 :-)

      Reply
  4. Patty

    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!!!

    Reply
  5. Shelly @ Vegetarian 'Ventures

    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!

    Reply
  6. Joanna

    I love curry and I love okra and if you add some legumes into it; you got me there. Gorgeous pics!!!!! thank you

    Reply
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