2 Tbs coconut oil
6 cloves of garlic, minced
6 cubes of frozen ginger
1 tsp fenugreek
2 tsp cumin
1 tsp turmeric
1 tsp coriander
2 cups dried lentils, rinsed and drained
4 cups vegetable broth
1 cup brown basmati rice
13.5oz can coconut milk
1 lb frozen, chopped okra
salt to taste
1) In a medium saucepan, add coconut milk. Fill can with water and add this water to the saucepan. Add rice and bring to a boil. Cover and cook until all fluid is absorbed.
2) Meanwhile, in a large brazier (or Dutch oven), heat the coconut oil until melted. Add garlic, ginger, and all of the dry spices. Stir until fragrant.
3) Add lentils and broth, bringing the mixture to a boil. Cover and reduce heat to a fast simmer. Cook for 20 minutes.
4) Add okra, and again cover. Cook at a high simmer for an additional ten minutes, until okra is fully cooked and mixture thickens.
5) Serve lentil/okra mixture over the coconut rice.
Review: When I mention frozen cubes, I hope everyone knows of the magic of
Dorot Gardens. They are so amazing to have on hand, and make cooking so much easier. I've had half a bag of green lentils in the cabinet for some time, along with a can of coconut milk. The last time I went grocery shopping, a bag of frozen okra caught my eye. All the pieces came together in my head, but still took a few days before I finally had time to do some cooking. It was well worth the effort. The okra was tender, but not slimy as the curry dish used the slime to thicken the whole dish. It makes for a far more desirable okra texture. I've always heard this regarding gumbo, but that's not a dish I tend to make. And, I've grown bored with my standard dal recipe. I'm so glad I ventured out of my rut to try something new!
