Ocra Curry with Jasmine Rice and Mix Salad with Fast Pickled Cabbage
This Okra Curry is a delicious oil-free addition to our Fasting blog and menus we are sharing there. We will later post a richer version.
- 340 g frozen Okra
- 1 carrot
- 1/4 small onion
- 1/4 ginger
- 2 tsp curry powder
- 1 tsp ginger powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin powder
- 2 tsp coconut cream
- 1 tbsp raw peanuts
- 1 tbsp raw cashews
- 1 tbsp almond butter
- salt
- pepper
- 1/4 tsp honey
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Cut in small cubs and add to blender: carrot, onion, and ginger
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Add all powdered ingredients: curry ginger, cumin, coconut cream
Add 1/2 to 1 cup water and blend to a smooth paste
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Heat ocra in pan for 3 min and add the curry paste. Rinse blender container with a little water and add to the pan. Make sure you have enough but not too much liquid. Simmer the mixture for 5 mins. You will note that the okra makes the liquid thicker.
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Now add the peanuts and cashews and season with salt and pepper. and let simmer till the ocra is al-dente. Add the almond butter and the honey. Stir and simmer a few minutes more and turn off the heat and let rest.
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