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.
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.