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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is okra in coconut milk curry. Very simple to make and great with rice and naan for a complete meal. A spicy and very creamy vegan curry that will even please non-vegans. If you like more spice, use more peppers or other spices to your liking. Ingredients:
2 tablespoons olive oil |
1/2 bell pepper, seeded and sliced into strips |
2 jalapeno peppers, seeded and sliced into strips |
1 tablespoon minced fresh ginger root |
1 tablespoon minced garlic |
2 bay leaves |
1 teaspoon ground coriander |
1/2 teaspoon ground red pepper |
1/4 teaspoon ground turmeric |
1/4 teaspoon cumin seeds |
1/8 teaspoon ground cardamom |
1/8 teaspoon ground black pepper |
1/8 teaspoon ground cinnamon |
1 small tomato, sliced |
1/4 cup golden raisins |
1 cup sliced okra |
1 cup coconut milk |
1 tablespoon water |
salt to taste |
Directions:
1. Heat the oil in a large skillet; cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon; cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture; continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.
2. Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.
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