Lentil & okra curry

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olive magazine

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Recipe by olive magazine

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1. Put the onion, ginger and lentils in a saucepan with enough water just to cover and bring to a simmer. Cook for 20 minutes or until tender, adding more water if you need to.
2. Heat a little oil in a frying pan, add the okra and fry for a couple of minutes then add the cumin, chilli and garlic and stir well until the okra is tender. Serve the lentils in deep bowls with the okra spooned on top and coriander sprinkled on. Add a dollop of yoghurt if you like.

506 kcalories, protein 34.4g, carbohydrate 80.5g, fat 7.4 g, saturated fat 0.6g, fibre 0g, salt 0 g

Latest comments and suggestions

• Zoe7284

  12 December 2008

  Zoe7284 rated and commented on this recipe

  

  This is a lovely recipe, very easy to make and very hearty.

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• Ambo

  26 January 2009

  Ambo rated and commented on this recipe

  

  I had this last night. I thought it was rubbish. The lentils were tasteless. The whole dish was a bit weird.

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• leanneky

  24 February 2009

  leanneky rated and commented on this recipe

  

  The lentils part was a bit stodgy, it was absolutely essential to mix it with the yoghurt for a better taste. I liked the way of stir-frying the okra with the garlic, cumin seeds and chilli. I would make the okra again but I'm not sure about the lentils.

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Ingredients

• 1 onion , chopped
• 1 cm piece ginger , grated
• 250g red lentils
• oil
• 200g okra , trimmed
• 1 tsp cumin seeds
• 1 dried chilli , sliced
• 2 garlic cloves , chopped
• handful coriander , chopped
• Total 0% Greek yogurt

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 1 onion , chopped
• 1 cm piece ginger , grated
• 250g red lentils
• oil
• 200g okra , trimmed
• 1 tsp cumin seeds
• 1 dried chilli , sliced
• 2 garlic cloves , chopped
• handful coriander , chopped
• Total 0% Greek yogurt

506 kcalories, protein 34.4g, carbohydrate 80.5g, fat 7.4 g, saturated fat 0.6g, fibre 0g, salt 0 g

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