Lentil & okra curry
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A quick and easy vegan curry that’s spiced up with fresh ginger and chilli.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Root Ginger
1½ inch slice(s), peeled and finely grated
Curry Powder
1½ tablespoon(s)
Chilli, green or red
2 individual, red, 1 left whole and 1 sliced, to serve
Split Red Lentils, dry
150 g
Vegetable stock cube
2 cube(s), 800ml stock
Okra
350 g, trimmed and cut into 3 cm pieces
Coriander, fresh
1 tablespoon(s), finely chopped, plus extra to serve
Brown rice, microwaveable
2 pouch(es)
Lime
1 medium, wedges to serve
Instructions
1
Mist a large nonstick pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes, until soft. Add the garlic, ginger, curry powder and the whole chilli and cook for another 2 minutes. Stir in the lentils and stock, then bring to a simmer. Cook, covered, for 20-25 minutes, stirring occasionally, until the lentils are tender.
2
Meanwhile, mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Add the okra and cook for 5-6 minutes over a medium-high heat, until tender. Add the cooked okra and the coriander to the lentils. Remove and discard the chilli. Continue to cook uncovered for 5 minutes, until the sauce has reduced and thickened.
3
Prepare the rice to pack instructions, then divide between bowls. Top with the curry, scatter over the coriander and sliced chilli, and serve with the lime wedges.
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