Lentil and Okra Curry - Lunch Version
4
Servings
16
Ingredients
0
Comments
Toothsome and hearty this Lentil and Okra Curry Chili will spice up your lunchtime with the bold flavors of South Asia.
4
Servings
16
Ingredients
0
Comments
Ingredients
- ⅓ cups Olive Oil
- 1 ¼ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 cup dice Cabbage, Red
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- ½ teaspoons Curry Powder
- 1 teaspoon Ginger, Ground
- ½ teaspoons Fennel Seed, Ground
- ¼ cups dice Bell Pepper, Green
- 1 tablespoon Tomato Paste
- 15 ounces Crushed Tomatoes, Canned
- 2 ½ cups Vegetable Broth/Stock
- 1 cup Lentils, Brown, Dry
- ½ cups Coconut Milk, Canned
- 2 cups slice Okra
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a skillet, heat olive oil over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a skillet, heat olive oil over medium heat.
- Add onions, garlic, and cabbage and saute until onions are translucent, about 5-8 minutes.
- Add cumin, turmeric, curry powder, ground ginger, fennel seeds, and green pepper. Continue to cook an additional 1 minute.
- Stir in tomato paste, crushed tomatoes, vegetable stock, and lentils. Bring to a boil.
- Cover and simmer for 20 minutes, stirring every 5 minutes.
- Add coconut milk and okra. Continue to simmer uncovered for 10 minutes, or until lentils are fully cooked.