Okra and lentil
350g trimmed okra
1 tbsp olive oil
½ tsp dried chilli flakes
Salt
Heat the oven to 200C. Spread out the okra on a baking tray. Pour over the oil and sprinkle with the chilli flakes and salt. Roast for 10-15 minutes, until cooked through and starting to colour. Remove and set aside.
½ tsp ground turmeric
1 tbsp mixed spice
250g green lentils, rinsed well
Veg oil
1 large onion, peeled and roughly chopped
2 large cloves garlic, peeled and crushed
5cm piece ginger, peeled and finely diced
A large bunch of coriander
1 large tomato, peeled and diced
1 lime, cut into 4 wedges, to serve
In a saucepan fry the onion, garlic and ginger over a medium heat in vegetable oil for around 10 mins until very soft and aromatic.
Transfer half of the onion mixture into a different saucepan.
To one saucepan, add the lentils and 800ml water, turmeric and mixed spice. Simmer for around 30 minutes until the lentils are cooked and liquid.
To the other, add garam masala and coriander bundle, and fry for three minutes more.
Add the tomato, salt and a cup of water, and cook until the tomato and onion are soft, and the mixture has thickened. Stir in the roast okra and cook for two minutes, just to heat through, then remove and discard the coriander.
Serve with chopped fresh coriander and lime wedges.