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Okra and Lentil Curry

Okra and Lentil Curry

Course Main Course
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Author Liza Agbanlog


  • 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


  • 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.


Recipe adapted: Bosh