Lentil, Okra and Coconut Stew
I absolutely love okra. Its grassy, earthy flavor. Its unique shape and texture. Fried, sautéed or stewed, I can’t get enough.
Not everyone feels that way though. In fact, okra is a somewhat polarizing ingredient, because it’s texture can become “slimy” when prepared certain ways.
That change in texture is caused by a gel-like substance called mucilage, which is released when okra is cooked (aloe, seaweed/kelp, and figs are also high in mucilage). But guess what? Okra mucilage is an excellent thickening agent, which is why many cultures use it as an ingredient in stews and soups.
This recipe is based on a style of lentil stew that is popular throughout the Caribbean. It’s simple, easy to make and packs a ton of flavor. With a thick, satisfying consistency and a hint of spice, it’s the perfect dish for cold, Canadian winters.
Lentil, Okra and Coconut Stew
Adapted from Black Food: Stories, Art, and Recipes from Across the African Diaspora by Bryant Terry (recipe by Nina Compton).
Serves: 6
Preparation time: 10 minutes
Cooking time: 50 minutes
Ingredients
3 tbsp olive oil
1 cup of okra, cut into ¼ slices
1 large onion, diced small
4 cloves of garlic, diced small
1 stalk of lemongrass, smashed and then very finely chopped
2 tbsp diced ginger
6 tsp curry powder
2 tsp kosher salt
1 habanero chile, cut in half with seeds and stem removed*
1 15 oz can of crushed tomatoes
1 13.5 oz can of unsweetened coconut milk
1 cup red split lentils
6 cups water
1 bunch of cilantro, leaves picked and roughly chopped
3 green onions, sliced thin
* Habanero chiles can seem scary to people who don’t like spicy foods, but don’t be intimidated. The inclusion of a single chile in this recipe provides a note of heat to the stew that is balanced and in no way overpowering (that said, if you really can’t deal with spice, feel free to omit or start with half a chile).
Tools and Supplies
Large (6.7L) Dutch oven
Blender
Wooden spoon
Ladel (large soup spoon)
Preparation
Start by slicing and dicing all of your ingredients. This dish has a fairly involved preparation at the start, so you want everything ready to go.
I love okra.
Heat the olive oil in your Dutch oven over medium-high heat. Once the oil begins to shimmer, add the diced onions and cook, stirring frequently with your wooden spoon so that they don’t scorch. Cook until the onions start to turn translucent (about 6 - 8 min).
Next, add the garlic, ginger and lemongrass, stirring constantly until the garlic just barely starts to turn brown (4 - 5 min).
Reduce the heat to low. Add the crushed tomatoes, 5 out of the 6 tsp of curry powder, and the habanero chile. Stir constantly until you can smell the aromas of the spices and the mixture begins to stick to the bottom of the Dutch oven (about 2 min).
Add the coconut milk and use your wooden spoon to scrape at the bottom of the Dutch oven to loosen anything that started sticking. Add the lentils, salt and water and stir to combine.
Increase the heat back up to medium-high and bring to a boil. Stir a few times and reduce to medium-low or low — whatever temperature allows you to maintain a gentle simmer. Simmer for 30 minutes uncovered, stirring occasionally until the lentils have broken down and the stew has thickened.
Using your ladel, carefully spoon half of the stew into your blender — making sure that you include the habanero chile — and puree until smooth (about a minute).
Pour the puree back into the Dutch oven. Add the okra and the remaining tsp of curry powder and stir to combine. Simmer for another 2 - 3 minutes (just long enough for the flavors to meld). Taste and add additional salt as needed.
Serving
Top with green onions and cilantro and serve either on its own or atop steamed rice.
