Curried Okra

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.