Dinner, Featured, Gluten-free, Lunch, Vegan
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Coconut Curried Okra with Plantain Cutlets

Coconut Curried Okra

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Why eat okra?

Okra, a.k.a lady finger/gumbo is high in Vit. C & K, folate, and fiber. The high dietary fiber content of okra supports colon health as a natural digestion aid. Okra also helps stabilize blood sugar, great for diabetes monitoring & prevention. High in folate, okra also can promote healthy pregnancy. Vitamin C rich food has been shown to help relieve respiratory issues like asthma and promote healthy skin.

Ingredients:

Makes 2 servings

2-3 cups chopped okra
1/2 cup sliced red bell pepper 
1/4 cup chopped cashew pieces
juice from 1/2 lemon
1 tsp of each: salt, mustard seeds, cumin seeds, zaatar
Dash of pav bhaji masala (optional)
1-2 tsp of each: red chili powder, dhania-jeera powder, turmeric powder
3-4 cloves
1/2 can coconut milk
1-2 tbsp coconut oil
1-2 bay leaves

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Directions:

  1. Heat coconut oil in a large frying pan. Add mustard seeds, bay leaves, cumin seeds, cashew pieces, and cloves to hot oil and let sizzle for a few minutes. Add chopped okra and toss. Cook for 5 minutes on medium heat and then add salt and remaining spices. Squeeze fresh lemon juice and cook on high for 5-7 more minutes. Toss in red bell pepper, and give the pan a flick to mix; cook until red pepper and okra are tender.
  2. Pour coconut milk over cooked veggies, and mix in evenly. If too thick, add a splash of water.
  3. Serve over warm plantain cutlets.

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Plantain Cutlets:

See the patty recipe here.

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This entry was posted in: Dinner, Featured, Gluten-free, Lunch, Vegan

by

Jain foodie with a passion for compassionate cooking. I’m writing to inspire living a healthy, compassionate lifestyle through a Jain diet.

1 Comment

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