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

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• 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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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

Preperation 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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