Curried Lentils with Roasted Spiced Okra and Basmati Rice
A warming Indian-inspired meal featuring creamy spiced lentils simmered with aromatic vegetables, served alongside fluffy basmati rice and crispy roasted okra seasoned with cumin and curry powder. The combination of garam masala, fresh ginger, and tomato paste creates a rich, complex sauce that coats the lentils beautifully. Perfect for weeknight dinners or meal prep, this satisfying vegetarian dish offers plenty of protein and fiber. The roasted okra adds a delightful textural contrast, while fresh lime and cooling yogurt brighten each bite. This version stands out for its simple technique that builds layers of flavor without requiring extensive prep time.
Ingredients
- 1 ⅛ cup water
- ¾ cup rice, uncooked basmati
- 1 onions, medium, chopped
- 8 oz carrots, chopped
- 1 tsp ginger, fresh, chopped(optional)
- 3 cloves garlic, chopped
- 1 limes, wedges
- 2 Tbsp butter
- 3 Tbsp tomato paste
- 1 ½ tsp garam masala
- 1 ½ tsp cumin
- 1 ½ tsp curry powder
- 2 ½ cups lentils, cooked
- 2 cup stock, any type
- ¼ cup yogurt, plain or Greek
- 1 lb okra, trimmed and halved
- 1 Tbsp oil, cooking
- ½ tsp cumin
- ½ tsp curry powder
Instructions
- 1
Heat oven to 450F
- 2
Toss okra with oil and spread onto a sheet pan
- 3
Season okra with cumin and curry powder and salt
- 4
Roast for 20 minutes, shaking once midway through
- 5
Heat a skillet over medium heat
- 6
Add butter then onions and carrots to melted butter
- 7
Saute until onions are soft, 3 to 4 minutes
- 8
Add ginger, garlic, tomato paste, garam masala, cumin and curry powder
- 9
Saute until fragrant, about 1 minute
- 10
Stir in lentils and stock and bring to a simmer
- 11
Simmer for 5 to 6 minutes, until carrots are tender and lentils are creamy
- 12
Add more stock or water if lentils start to look dry
- 13
Season with salt
- 14
Reheat rice in microwave if made ahead
- 15
Serve rice and lentils with yogurt on top
- 16
Enjoy okra on the side
- 17
Squeeze lime wedges over the entire dish
Tips
Cook the rice separately while preparing the lentils to save time and ensure fluffy grains.
Add stock gradually to the lentils to control consistency - they should be creamy but not soupy.
Shake the okra halfway through roasting to ensure even browning and prevent sticking.
Good to Know
Refrigerate leftovers for up to 4 days. Store components separately for best texture.
Cook lentils and rice up to 3 days ahead. Roast okra fresh for best crispness.
Serve immediately while okra is crispy and lentils are warm. Provide lime wedges and extra yogurt on the side.
Common Mistakes
Don't skip shaking the okra to avoid uneven cooking and sticking.
Add liquid gradually to lentils to avoid making them too watery.
Season each component separately to build proper flavor layers.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use dried lentils instead of cooked?
Yes, use 1 cup dried lentils simmered in 3 cups liquid for 20-25 minutes until tender, then proceed with the recipe.
What if I don't have garam masala?
Substitute with a mix of cinnamon, cardamom, cloves, and black pepper, or use additional curry powder and cumin.
How long will this keep in the refrigerator?
Store covered for up to 4 days. The lentils and rice reheat well, but roast fresh okra for best texture.