A COZY WEEKNIGHT MEAL!
Just finished making this, and it was delicious! I used creamed coconut instead.
~ Anne
– 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 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. Stir in the tomato paste, ginger, crushed tomatoes and chicken stock and bring to a boil.
– Add the coconut milk and okra to the lentils, and cook 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.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...