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Healthy Okra & Lentil Curry with The Doctor's Kitchen

Healthy Okra & Lentil Curry with The Doctor's Kitchen
Healthy Okra & Lentil Curry with The Doctor's Kitchen

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Our friend Rupy came to the BOSH! kitchen and cooked up this awesome dish. It was super tasty and super super healthy!

Ingredients
Method

Ingredients

Masala Pancakes (aka. Sri Lankan Uttapam)

  • 80g Buckwheat Flour
  • 1 tsp Sodium Bicarb
  • pinch salt
  • 2 tsp Garam Masala
  • 200 ml Nut Milk
  • Coconut Oil – ½ tsp per pancake
  • 20g chopped Spring Onions

Coconut Mint Chutney

  • 1 thumb peeled ginger (sliced)
  • 3 tbsp desiccated coconut
  • 1 de-seeded green chilli
  • Juice of half a lime
  • 10g mint leaves
  • 10g coriander
  • pinch Salt
  • Splash of water (30-40mls)

Okra Lentil Curry

  • 100g soaked yellow lentils
  • 400ml boiling water
  • 1 tsp turmeric
  • pinch salt
  • 1x tin chopped tomatoes (~400g)
  • 1 tbsp tamarind paste
  • 2 tbsp coconut cream
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 8 curry leaves
  • 1 white onion (finely chopped)
  • 2 tsp garam masala
  • 1.5 cups okra

Method

  1. 1.

    Put the flour, nut milk, salt, sodium bicarb & graham masala in a mixing bowl and mix them together to form a batter - add more flour if it’s too runny

  2. 2.

    Heat 1/2 tsp coconut oil in a frying pan and pour half a cup of batter into the pan

  3. 3.

    Sprinkle some chopped scallions on to the upside of the frying pancake and fry the pancake for around 2-3 mins (until it’s turning golden brown)

  4. 4.

    Flip the pancake and fry for a further 2 mins

  5. 5.

    repeat the process until you have a no more batter - form a stack of pancakes (they’re great eaten cold)

  6. 6.

    Now for the Coconut Mint Chutney...

    Put all the chutney ingredients in a processor and whizz them up. Transfer the chutney to a bowl and put it to one side

  7. 7.

    Boil the lentils for 12-15 mins until they’re soft

  8. 8.

    Add the tomatoes, coconut cream and tamarind paste, stir them all together, bring them to a simmer and cook them until they reach your desired consistency (ideally you’ll have a nice thick gravy)

  9. 9.

    Take the Sauce off the heat and set to one side to let the flavours blend a bit more

  10. 10.

    Put a frying pan on the stove, warm the coconut oil and add the mustard seeds - fry them until they begin to grow in size

  11. 11.

    Add the curry leaves and fry them until they shrink down by half

  12. 12.

    Add the onions and the garam masala and fry them until the onion is translucent

  13. 13.

    Add the Okra and fry it for 3-5 mins until it’s softened and warmed through

  14. 14.

    Put the curry sauce back on the heat, pour in the okra, stir together and serve