OKRA AND SWEET POTATO CURRY
It is not truly known where Okra originated however it is believed to be from Ethiopia, Egypt and the North African regions. Grown in warm temperature climates, it is a perennial in the same plant family as the hibiscus and cotton! Okra can be eaten raw, cooked and is a common ingredient in Creole Cuisine (combining French, Spanish, West African, Haitian and native American). Even though it has a ‘gummy’ and somewhat ‘slimy’ texture, it is a powerhouse of valuable ingredients including vit B6, vit A, vit C, potassium, magnesium and iron! The health benefits are outstanding so I try to cook it as often as I can (fortunately we love the taste of it as well).
A while back I had posted on instagram the traditional way Greeks cook okra but I thought I’d mix things around and show you my OKRA AND SWEET POTATO CURRY recipe. This is a really delicious dish. It is sweet, savoury, tangy, light but most importantly comforting. Perfect for lunch or dinner, it definitely pleases the tastebuds. I usually serve this at home with a side serving of steamed cauliflower or broccoli but if you have the time it goes really well with cauliflower rice or steamed basmati rice. Enjoy x
500g fresh okra, top end cut off
1 large sweet potato, peeled and diced
1 onion, diced
1 green capsicum, diced
1 potato, peeled and diced
400g can organic crushed tomatoes
400ml can coconut milk
1 long red chilli thinly sliced
1 heaped tbs coconut oil
sea salt / pepper
5 curry leaves
1 tbs grated fresh ginger
1/2 tsp ground coriander
1/2 tsp ground mustard
1/4 tsp ground numeric
1/4 tsp cayenne powder
1/4 tsp ground cumin
Prepare all curry powder ingredients in a small bowl.
In a deep and wide pot add the coconut oil and sauté the onion until translucent.
Add the potatoes, sweet potatoes and the curry seasoning. Over a medium heat stir continuously until all the potatoes are covered with the seasoning. Do not let it burn.
Add the coconut milk, tomatoes and green capsicum. Bring to boil then simmer over a low heat for 5 minutes.
Add the okra, season with sea salt and pepper, cover and continue to simmer for a further 10-15 minutes. Add boiling water if needed and gently stir to combine well.
Serve hot and garnish with fresh chilli slices and a side serving of cauliflower rice.
1. If you have a curry powder you prefer to use at home, then you can opt to add this to the recipe instead of the curry seasoning suggested.
2. If you prefer a thicker sauce you can increase the heat and bring to boil for a few minutes (do not place lid on pot when doing this)