Okra Curry

“It smells like a fungus. And not a good fungus, either.”

The famous quote from DH when he saw me slicing the okra. See, we do have a lot of fungus/fermentation going on in our house, between his beer and my cheese. But it was still funny.

FOR PRINTABLE VERSION CLICK HERE: Okra Curry

Source: Simply in Season

1/2 cup onion (sliced; I also added some scallions and a chili pepper)

1/4 tsp garlic (minced; I omitted this because I added the chili pepper)

1/4 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp chili powder

1 lb okra (cleaned and trimmed)

1 cup tomatoes (sliced; I used two small tomatoes which didn’t seem like enough so I added just a little tomato sauce)

In a frying pan, saute the onions until golden; add the spices and saute’ for a few minutes. Then add the okra and salt and cook a few minutes. Finally, add the tomatoes and fry until the liquids evaporate.

A note about okra: Everything I’ve read says that to avoid slimy okra, either cook with tomatoes or coat it with a batter/breading of some type. Or just eat it without piercing the skin, just chop off the stem end. Since this recipe included tomatoes, I felt safe that the snot-strings would disappear when I cooked it. And they did.

Servings: 6

The Verdict: This turned out surprisingly good! The flavor was excellent, and it wasn’t slimy at all after it cooked.

Nutrition Facts

Serving size: 1/6 of a recipe (4.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 32.81

Calories From Fat (8%) 2.75

% Daily Value

Total Fat 0.33g <1%

Saturated Fat 0.08g <1%

Cholesterol 0mg 0%

Sodium 183.88mg 8%

Potassium 272.67mg 8%

Total Carbohydrates 6.94g 2%

Fiber 2.76g 11%

Sugar 3.54g

Protein 2.01g 4%

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