Okra and Green Pea Curry

  • Active Time 10m
  • Total Time 15m

Serves 4

Americans are not overly fond of okra; outside of the South, it's rarely eaten and rarely missed. In India, though, okra is much beloved and is prepared in many ways: fried, stuffed and, as here, braised briefly with tomatoes and onions. We promise that our method will not give you a slimy vegetable, just barely tender okra with great flavor. Serve the curry over rice with a little plain yogurt.

ingredients

  • 3 tablespoons cooking oil
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 cup canned diced tomatoes with their juice (from 1 15-ounce can)
  • 2 10-ounce packages frounceen cut okra, defrosted
  • 1 10-ounce package frounceen peas
  • 1/2 cup water
  • 2 3/4 teaspoons salt
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cilantro

directions

In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute. Stir in the fennel seeds, coriander, cumin, turmeric and cayenne and cook, stirring, for 1 minute longer. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.

Add the okra, peas, water and salt and simmer just until the vegetables are tender, 3 to 5 minutes. Stir in the lemon juice and cilantro.

Tip: Since perfectly fresh, sweet peas are so hard to find, frozen peas are almost always an acceptable substitute. In fact, frozen peas are generally of such high quality, we rate them as our favorite frozen vegetable.

WINE RECOMMENDATION:

It's been said that gewürztraminer is the best match for curry, and we won't disagree. Try one from Alsace for its power and depth of flavor.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2926

nutrition information per serving

234 calories; 11g total fat; 0mg cholesterol; 1785mg sodium; 30g carbohydrates; 10g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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