Lentil & okra curry

Prep 15 minutes Cook 40 minutes

SERVES 4

Calorie-controlled cooking spray 1 onion, finely chopped 2 garlic cloves, crushed 4 cm piece fresh ginger, peeled and finely grated 1½ tbsp curry powder 2 red chillies, 1 left whole and 1 sliced, to serve 150 g dried red lentils, rinsed 800 ml vegetable stock, made with 2 stock cubes

350 g okra, trimmed and cut into 3 cm pieces

Small handful fresh coriander leaves, finely chopped, plus extra to serve

2 x 250 g pouches microwave brown basmati rice

Lime wedges, to serve MIST a large non-stick pan with cooking spray and set over a medium heat. Add the onion and cook for 6 to 8 minutes, until soft. Add the garlic, ginger, curry powder and the whole chilli and cook for another 2 minutes. Stir in the lentils and stock, then bring to a simmer. Cook, covered, for 20 to 25 minutes, stirring occasionally, until the lentils are tender. Meanwhile, mist a large nonstick frying pan with cooking spray and set over a mediumhigh heat. Add the okra and cook for 5 to 6 minutes over a medium-high heat, until tender. Add the cooked okra and the coriander to the lentils. Remove and discard the chilli. Continue to cook uncovered for 5 minutes, until the sauce has reduced and thickened. Prepare the rice to pack instructions, then divide between bowls. Top with the curry, scatter over the coriander and sliced chilli, and serve with the lime wedges.