Green Lentils Butternut with Crispy Okra

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Over the years my cooking has simplified into more one pot meals. Traditionally in Indian meals vegetables are cooked separately along with lentils (daals), a dry veggie and sometimes a veggie with a sauce which we call gravy to be eaten with rice or chapati. This recipe combines all three elements. It saves a lot of time and effort and works really well for a quick meal.

Ingredients:

Makes about 4 serving bowls

• 12 oz about 2 cups cubed butternut squash
• 1 cup cooked green lentils
• ½ lb trimmed okra
• 1 small red onion, chopped
• 3- 4 roma tomatoes chopped
• 2 inch piece ginger
• 1-2 hot green chillies, chopped or ½-1 teaspoon hot cayenne
• 1 sprig of curry leaves
• 2 tablespoon any neutral oil or ghee, I use avocado oil
• 1 teaspoon coriander powder
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• 1/2 cup coconut milk
• sea salt and black pepper
• steamed rice or quinoa to serve

Directions:

• In a sauce pan warm 1 tablespoon oil. Add the chopped okra and stirfry on high heat for 3-4 minutes, giving them enough contact time to crisp, abut 2-3 minutes without moving or disturbing. Cook till they are slightly soft and pickup some crispy spots. Transfer to a plate.
• In the same pan add he remaining oil and fry the chopped onion for 3-4 minutes till they get soft. Add the minced ginger and tomatoes, cook for another couple of minutes.
• Now add all the spices; cumin, turmeric, cayenne, coriander and mix with the tomato mixture. cook for a minute.
• Add the butternut squash and lentils. If its too dry a few tablespoons of water. Bring it to a boil and simmer for 8-10 minutes till the butternut is soft and cooked, add ½ cup coconut milk half way through the simmering process. Squeeze some lime juice for extra flavor. Serve with rice or quinoa topped with crispy okra.