Lentil & okra curry
Calorie controlled cooking spray
1 large, finely chopped
2 clove(s), crushed
1½ inch slice(s), peeled and finely grated
Chilli, Green or Red
2 individual, red, 1 left whole and 1 sliced, to serve
Split Red Lentils, dry
Vegetable stock cube(s)
2 cube(s), 800ml stock
350 g, trimmed and cut into 3 cm pieces
1 tablespoons, finely chopped, plus extra to serve
Brown rice, Microwaveable
1 medium, wedges to serve
- 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.
- 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.
- 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.