Okra Curry

So this weekend I finally made it to Eastern Market here in Lancaster. Wow - I was very impressed. Although it was fairly small, it had such a "grass roots" feel to it that was very warm and welcoming. There were some produce stands, as well as some great ethnic food stands. There is an Ethiopian stand that I absolutely must return to, and the Moroccan stand is also next on my list. There were also some great jewelry vendors.

I stopped at one of the produce stands and saw some lovely fresh okra. I love okra, but I've actually never prepared it. I immediately grabbed some and brought it home to brainstorm. I've already made a jambalaya with okra, but I wanted the okra at center stage.

This is a great recipe. Not only is it amazingly tasty, but it is quick and easy to make. You can have this on the table in about 25-30 minutes. It's also very hearty, and if served over rice, this would make the perfect vegetarian entree.



Okra Curry
Serves 3-4

2 tbsp olive oil
1 cup chopped onion
4 cloves garlic, minced
1 tsp fresh ginger, minced
3 cups fresh (or frozen) okra, sliced
2/3 cup red bell pepper, chopped
1 1/2 tsp curry powder
1/2 tsp ground coriander
1/4 tsp salt
1 (8 oz) can crushed tomatoes
1 cup water

In medium saucepan, heat olive oil. Add onion and saute for 2-3 minutes. Add garlic and ginger, and saute for another minute or two. Add okra, red pepper, curry powder, coriander, and salt, and saute another minute. Add tomatoes and water and bring to a boil. Lower heat, cover, and simmer 15-20 minutes, until okra is tender. Serve over rice.

Looking for more curry??
*Mushroom Curry
*Coconut Lentil Curry
*Curried Lo Mein