Monday, 30 June 2014

Recipe - Okra and Lentil

I'd completely forgotten about clothes shopping as an activity. Part of my drive to be less spoilt and save more money included 'for every garment you buy, you throw one away and you should throw away more than you buy'. I've actually stuck to this one reasonably rigidly but this means that my clothes are all woefully out of date kind of ugly. Except I only realised this when I went clothes shopping and realised my fashions couldn't be described as that. Anyway, it was a thoroughly pleasant experience even though I was stuck with the thankless task of buying swimwear for my upcoming holiday. I barely managed it - it's all terribly unflattering and unbearably skimpy but whatever. After my little evening trip, I was to go and eat some vegetables for dinner in a vain attempt to make my swimwear more flattering. But then I had a moment where what I wanted to eat crystallised in my mind: the umami of a crispy sausage sandwich with lots of ketchup. And you know, I was tired and I always preach to people that you should enjoy your food and your life. So I went home and had a (bloody gourmet) sandwich even though I'm going to Nice in less than a week. You can suck it, society's obsession with image. However, I'm going to tell you about another bean recipe instead.

Okra and lentil
350g trimmed okra
1 tbsp olive oil
½ tsp dried chilli flakes

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.

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