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


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.


This post was originally created for Muir Glen.

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