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.
Leave a Reply