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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A variation of a Food & Wine Magazine favorite Ingredients:
3 tablespoons cooking oil |
2 onions, sliced |
2 garlic cloves, minced |
1 tablespoon fresh ginger, grated |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon turmeric |
1/4 teaspoon cayenne |
1 cup diced tomato, 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 cilantro, chopped |
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.
2. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
3. Stir in the coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer.
4. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.
5. Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes.
6. Stir in the lemon juice and cilantro.
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