My family loves curry dishes and okra, so this okra and lentil dish a perfect dish to make for them. I paired this with baked salmon. The lentils were first boiled until tender. Then, the lentils were cooked with diced tomatoes, coconut cream and tamarind paste. The okra was then cooked separately with some spices and then later combined with the lentil mixture. The result is a healthy and hearty dish that was delicious as well!
Cooking Tips
To get the best flavor in your okra and lentil curry, start by sautéing your spices in oil before adding the other ingredients. This step helps to release essential oils and enhances the overall taste. If you prefer a thicker curry, let it simmer uncovered for a while to allow some of the liquid to evaporate. Keep an eye on the lentils as they cook; overcooking can lead to mushy results. Aim for a tender texture that still holds its shape. If you like a bit of heat, consider adding a pinch of cayenne pepper or some chopped green chilies along with the spices. This dish also benefits from a splash of lime juice just before serving, brightening up the flavors. Lastly, if you’re using fresh okra, make sure to wash and dry them thoroughly to avoid any sliminess during cooking.
Serving Suggestions and Variations
This okra and lentil curry pairs beautifully with a variety of sides. Serve it over fluffy basmati rice or with warm naan bread to soak up the delicious sauce. For a fresh touch, consider adding a side salad of cucumber and tomato with a sprinkle of lemon juice. If you want to switch things up, try adding other vegetables like spinach or bell peppers to the curry for extra nutrition and color. For a protein boost, you can mix in some chickpeas or serve it alongside grilled chicken or shrimp. If you’re in the mood for a creamier texture, stir in some Greek yogurt just before serving. Another fun twist is to add a tablespoon of peanut butter for a nutty flavor. Experiment with different herbs like cilantro or mint as a garnish for added freshness.
Frequently Asked Questions
What can I substitute for tamarind paste?
If you don’t have tamarind paste, a mix of equal parts lime juice and brown sugar can work in a pinch. It won’t have the exact same flavor, but it will add a nice tang and sweetness.
How do I store leftovers?
Store any leftover curry in an airtight container in the fridge for up to three days. You can also freeze it for up to a month, just make sure to let it cool completely before freezing.
Can I make this curry ahead of time?
Making the curry ahead of time is a great idea. It actually tastes even better the next day as the flavors meld, so just reheat it on the stovetop before serving.
What should I serve with okra and lentil curry?
This curry pairs really well with rice, naan, or even quinoa for a grain option. You could also serve it alongside a light salad or some roasted veggies for a complete meal.
What common mistakes should I avoid?
One common mistake is overcooking the lentils, which can make them mushy. Also, make sure to sauté the spices properly at the beginning to enhance the flavor; skipping this step can lead to a bland dish.
Okra and Lentil Curry
Ingredients
- 1 ½ cup water
- ½ cup brown lentils
- 1 tsp turmeric
- A pinch of salt plus more to taste
- 1 398 ml 14 fl oz can diced tomatoes
- 2 tbsp coconut cream
- 1 tbsp tamarind paste
- 1 tbsp coconut or avocado oil
- 1 tsp mustard seeds
- 8 curry leaves
- 1 small onion, chopped
- 2 tsp garam masala
- 2 cups chopped okra
- Chopped cilantro, for garnish
Instructions
- Rinse the lentils in cold running water. Drain and set aside.
- In a medium saucepan, bring water to a boil. Add the lentils, turmeric and pinch of salt, and stir. Bring the mixture to a boil.
- Reduce the heat to medium and cook, stirring occasionally for 25 minutes or until the lentils are tender.
- Increase the heat to medium high and then add the tomatoes, coconut cream and tamarind paste. Stir and cook for 5 to 8 minutes or until the sauce thickens. Season to taste with salt. Remove from the heat and set aside.
- Heat the oil on a frying pan over medium heat. Add the mustard seeds and fry until it starts to pop. Add the curry leaves and fry until they shrink in half.
- Add the onions and garam masala, and cook until the onion is translucent, about 5 minutes. Add the okra and cook until soft, about 5 minutes. Remove from the heat.
- Return the lentil mixture on the heat and stir in the okra mixture. Cook, over medium heat for 2 minutes or until heated through.
- Serve, garnish with chopped cilantro.
Notes
Nutrition
Great pairing with the salmon. Works so well!
Made this twice and substituted lime rind for curry leaf. It’s a lovely dish.
Thank you, Liza!
You’re welcome Kimberly!