Of course we all love cornmeal-coated fried okra, but have you ever thought of sautéing it instead? Sliced and cooked in a hot pan with olive oil, the okra loses some of its natural starchy texture and browns up very nicely. Along with sliced, sweet Vidalia onions, sliced garlic and some yellow curry powder, this curried okra side dish is delicious served over a plate of brown rice or any other whole grain you have in the pantry.
(To view this recipe, click on the blue title of the blog post above*)
Curried Okra & Vidalia Sauté
Ingredients:
- 2 Tablespoons extra virgin olive oil
- 1 lb. okra, stem end trimmed, rest cut into 1/2-inch pieces
- 1 Vidalia onion, peeled and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, thinly sliced
- 1 teaspoon yellow curry powder
- juice of 1/2 lemon
- Cooked brown rice, for serving
Directions:
- Heat the oil in a large, straight-sided saute pan over medium-high heat. Add in the okra and onions, and season with salt and pepper. Saute (with a wooden spoon) for 5-7 minutes or until the edges of the okra are lightly browned.
- Add in the garlic and curry powder; reduce the heat to medium-low and cook for an additional 5 minutes. Finish off with the squeeze of lemon juice.
- Serve warm over cooked whole grains.
Tagged: curried okra, curried okra and onions, curry powder, garlic, okra, okra and onions, olive oil, onions, saute, sauteed okra, Vidalia onions, white wine, yellow curry powder
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