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Lentil and Okra Curry - Lunch Version

<p>Toothsome and hearty this Lentil and Okra Curry Chili will spice up your lunchtime with the bold flavors of South Asia.</p>
4 Servings Recipe By

Ingredients

  • 1/3 cups Olive Oil
  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup dice Cabbage, Red
  • 1 teaspoon Cumin
  • 1 teaspoon Turmeric
  • 1/2 teaspoons Curry Powder
  • 1 teaspoon Ginger, Ground
  • 1/2 teaspoons Fennel Seed, Ground
  • 1/4 cups dice Bell Pepper, Green
  • 1 tablespoon Tomato Paste
  • 15 ounces Crushed Tomatoes, Canned
  • 2 1/2 cups Vegetable Broth/Stock
  • 1 cup Lentils, Brown, Dry
  • 1/2 cups Coconut Milk, Canned
  • 2 cups slice Okra

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 535 Calories
  • 26g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 665mg Sodium
  • 63g Total Carb
  • 15g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 20g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet, heat olive oil over medium heat.
  2. Add onions, garlic, and cabbage and saute until onions are translucent, about 5-8 minutes.
  3. Add cumin, turmeric, curry powder, ground ginger, fennel seeds, and green pepper. Continue to cook an additional 1 minute.
  4. Stir in tomato paste, crushed tomatoes, vegetable stock, and lentils. Bring to a boil.
  5. Cover and simmer for 20 minutes, stirring every 5 minutes.
  6. Add coconut milk and okra. Continue to simmer uncovered for 10 minutes, or until lentils are fully cooked.

Freeze For Later Cooking Directions

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?

  1. In a skillet, heat olive oil over medium heat.
  2. Add onions, garlic, and cabbage and saute until onions are translucent, about 5-8 minutes.
  3. Add cumin, turmeric, curry powder, ground ginger, fennel seeds, and green pepper. Continue to cook an additional 1 minute.
  4. Stir in tomato paste, crushed tomatoes, vegetable stock, and lentils. Bring to a boil.
  5. Cover and simmer for 20 minutes, stirring every 5 minutes.
  6. Add coconut milk and okra. Continue to simmer uncovered for 10 minutes, or until lentils are fully cooked.
  7. Allow to cool completely.
  8. Divide between indicated number of quart freezer bags, label, and freeze

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warm, about 1 minute.

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