250 g (8 oz) okra, trimmed and cut into 2.5 cm (1 inch) lengths
175 g (6 oz) split red lentils, rinsed
3 tablespoons balti curry paste
600 ml (1 pint) vegetable stock
3 tablespoons chopped mint
200 g (7 oz) natural yogurt
5 tablespoons chopped fresh coriander
salt and pepper
warm naan breads, to serve
Heat the oil in a large, heavy-based saucepan and cook the onion and aubergine over a medium heat, stirring occasionally, for 5 minutes, until softened and cooked through.
Add the red pepper and okra to the pan and cook, stirring frequently, for 3–4 minutes before adding the lentils and curry paste. Stir well to mix, then pour in the stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes until the lentils are tender.
Meanwhile, stir the mint into the yogurt.
Remove the pan from the heat, stir in the coriander and season with a little salt and pepper. Serve with the minted yogurt and warm naan breads.