Coconut Curried Okra
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.
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
- 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.
- Pour coconut milk over cooked veggies, and mix in evenly. If too thick, add a splash of water.
- Serve over warm plantain cutlets.
2 replies on “Coconut Curried Okra with Plantain Cutlets”
Roommate perk: just got to eat some of this, and it’s AMAZINGGGGGGG!!!!!! I’m going to steal all the leftovers.