Okra curry

Okra, a very unconventional vegetable is high in nutrients and high in fibre. Okra contains high levels of nutritious fibre called “slime”. Research indicates that when okra is infused in water, it is good for managing blood glucose, preventing constipation, and lowering blood cholesterol.

Okra curry has got to be one of my favourite plant-based curries. I never quite liked it when I was younger, but appreciate the healthy benefits and the gourmet taste now that I am older.

• Serves 4-6 (with roti and rice)

• Prep time 15 mins

• Cook time 15 mins

Ingredients

• 3 tbsp avocado oil or grapeseed oil or any other oil of your choice

• 3 finely sliced medium yellow onions

• 1 finely sliced medium yellow onion

• 3 chopped Roma tomatoes

• 3 (300g) bags of frozen okra or 6 cups fresh cut in round circles

• 1 tsp ginger paste

• 1 tsp garlic paste

• 2 tbsp coriander ground

• 1 tbsp cumin ground

• 1/4 tsp cayenne (to taste)

• 1/4 tsp turmeric

• 11/2 tsp Himalayan pink salt or to taste

• 2tbsp lemon juice

• 1 cup chopped cilantro

Directions

1. Heat oil in a medium sized pot on medium heat

2. Add 3 sliced onions and saute for 2-3 minutes making sure they don’t turn golden

3. Add tomatoes and saute for a minute and then add garlic and ginger and saute for a minute

4. Add all spices, salt and lemon juice and saute for 3 minutes

5. Add okra (f frozen, cook for about 5-7 minutes) -(If fresh, more like 15 minutes and cook till “slime” disappears)

6. Add the finely sliced onion on top with cilantro and remove from heat. Cover for a minute and serve with roti, rice and a pickle of your choice.

7. I sometimes add one cup of yogurt to the curry as a variation and it turns out amazing and I eat it with rice or (Khitchadi- rice and split mung bean mixture)