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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

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



Masala Pancakes (aka. Sri Lankan Uttapam)

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

Coconut Mint Chutney

  • 3 tbsp desiccated coconut
  • Splash of Water (30-40mls)
  • 1 de-seeded green chilli
  • pinch Salt
  • ½ lime
  • 10g Coriander
  • 10g Mint Leaves
  • 1 thumb peeled ginger (sliced)

Okra Lentil Curry

  • 100g soaked yellow lentils
  • 400ml boiling water
  • 1 White Onion (finely chopped)
  • 1 tsp Turmeric
  • pinch salt
  • 1x tin chopped tomatoes (~400g)
  • 2 tbsp coconut cream
  • 1 tbsp tamarind paste


  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