October 11, 2018

Curried Okra

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I rarely buy okra because I can't stand its slimy texture. When I do cook them, it's on a very high heat dry cast iron pan which somehow reduces the slime. Yesterday, I asked an Indian lady at the store for recipe recommendation and she said to saute sliced onions, add the okra and stir fry over high heat, then add add a little curry powder just to flavor it a bit. Some coarsely chopped different colored cherry tomatoes make the dish colorful and add nutrition too.

This dish is completely vegan and a cup only has 98 calories. The dish has a subtle flavor maybe because I used homemade (Indian) curry powder. Store bought curry powder are awful, in my honest opinion, so reduce the amount to your preference.

Curried Okra
2 tablespoons fractionated coconut or light olive oil, divided
12 pieces okra, sliced into half inch pieces
1 small sweet onion, sliced
¾ teaspoon curry powder, preferably homemade
1 cup chopped tomatoes
½ teaspoon sea salt
  • Heat a cast iron or stainless steel skillet and add 1 tablespoon oil.
  • Saute okra for 2 minutes or until half cooked. Transfer into a small plate; set aside.
  • Add the remaining oil in the skillet and saute onions until soft and translucent, add curry powder and stir fry for 1 minute.
  • Put back into the skillet the okra, add tomatoes, and salt. Stir fry for 2 minutes.
  • Serve over steamed rice.


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