Photo of Lentil & okra curry by WW

Lentil & okra curry

Points® value
Total Time
55 min
15 min
40 min
A quick and easy vegan curry that’s spiced up with fresh ginger and chilli.


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped


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


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)


1 medium, wedges to serve


  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.


To rinse the lentils, put them in a large sieve and hold under cold running water until the water runs clear. The curry can be frozen in an airtight container for up to 2 months.