Mary Moore of Cook’s Warehouse demonstrated this recipe at a recent Morningside Farmers Market. I’ve made it twice now, using okra and squash, and then okra and eggplant. It’s an easy recipe to adapt to whatever vegetable is sitting there waiting for you.
Ingredients:
1 tablespoon olive oil 1 medium onion, sliced Salt and pepper 1 pound okra, sliced lengthwise and then cut into 1/2-inch pieces 2 to 4 cloves garlic, minced 2 teaspoons curry powder or 2 tablespoons red curry paste 1/4 teaspoon smoked hot paprika (if not using curry paste) 1 1/2 cups diced tomatoes 1/2 cup coconut milk Juice of 1/4 lime
Preparation:
In a large skillet, heat the olive oil over medium-high heat. Add onions, sprinkle with salt and pepper and cook until it just becomes translucent. Add okra, garlic, curry and paprika (if using) and cook 5 minutes. Add tomatoes, cover the skillet, and cook 5 minutes or until okra is tender. Add coconut milk and lime juice and simmer 1 minute. Season to taste. Serve over rice if you wish.