Greening Austin Daily

Recipe Review – Okra and Green-Pea Curry

3rd August, 2010 - Posted by katherine - No Comments

On Sunday I tried out this new recipe from Food and Wine - “Okra and Green-Pea Curry”.    I had some okra I wanted to use up, and I’ve only ever had okra fried or plain, and wanted to learn to make something different with it.  I thought this turned out pretty well and was very easy to make. I’m not crazy about okra, but I thought the okra went well in this dish because (and this sounds gross) the mucus-ey insides of the okra gave the dish extra thickness.  I served it with buttery vegetable curry from this entry, which is by far one of my favorite vegetarian recipes, and this okra dish didn’t really compare, but it’s probably a lot healthier.

Here are the ingredients and directions from Food and Wine:

• 3 tablespoons cooking oil
• 2 onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon fennel seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
• 2 10-ounce packages frozen cut okra, defrosted
• 1 10-ounce package frozen peas
• 1/2 cup water
• 2 3/4 teaspoons salt
• 1 tablespoon lemon juice
• 1/2 cup chopped cilantro

Directions

1. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the fennel seeds, coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.
2. Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes. Stir in the lemon juice and cilantro.