I’ve never been a huge fan of okra. I remember eating it in a restaurant years ago & it was horrible & stringy – a bit like too old green beans, but worse. <ugh>
But I decided that I should do what I’m always telling DD1(4.5) to do, and try it again. This recipe by @vegetariandad1 looked like the perfect thing, as I thought I could just leave them on the side of the plate & eat the rest of the curry if I didn’t like them!
DH made this (he omitted the fenugreek as we didn’t have any) & said it was easy enough to make, and I was very pleased to find out that I do like Okra! 🙂 It was absolutely lovely, and I am annoyed now at all the years I haven’t been eating it, just because of one badly made dish!
- 1 large onion, finely chopped
- 2 medium sweet potatoes, diced
- 100g fresh okra, topped and tailed then halved
- 1 large red pepper, deseeded and diced
- 5 garlic cloves, minced
- 2 tsp fresh ginger, finely chopped
- 2 tbs olive oil
- 4 tbs red split lentils
- 1 tbs tomato purée
- 300ml water
- 1 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1/2 tsp each of the following ground spices; allspice, fenugreek, ginger, cinnamon
- Salt and black pepper to taste
- rice &/or naan
- Add the onion, garlic, ginger, red pepper and sweet potato to a large saucepan with the olive oil and saute over a medium heat for about 8 minutes.
- Add the lentils, okra, tomato puree and water and bring to the boil before adding the ground spices.
- Reduce the heat and simmer until the water has been absorbed (about 20 minutes).
- Season to taste and serve.
Like this? How about:
- Seasonal Vegetable Curry
- Chickpea & vegetable curry
- Quorn & Sweet Potato curry
- Vegetable Curry (Slow-Cooker)