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OKRA & MUSHROOM CURRY
Slices of greatness await in this quick and tasty dish; super speedy, super tasty!

THINGS YOU NEED:

1 lb okra
1 medium onion
10 oz / 280 g mushrooms
3 tablespoons olive oil
½ teaspoon salt
1 handful fresh cilantro
 

FROM THE SPICE BOX:

1 teaspoon fenugreek seeds
1 teaspoon turmeric powder
2 tablespoons ground cumin & coriander
¼ teaspoon chili powder*
 
*Note: if you prefer a hotter spice level 
increase the amount of chili powder by ¼ teaspoon increments to suit your taste. Be cautious!

ESSENTIAL PREPARATION:

  • Cut the top and bottom off the Okra and then slice into 4 lengthway
  • Peel and slice the onions into long thin slices
  • Slice the mushrooms
  • Lightly chop the cilantro
  • Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook

COOKING GUIDE:

  1. Heat the oil in the pan so it’s hot, then add the fenugreek seeds and let it sizzle for about 30 seconds, or until it turns pink.
  2. Add the okra, mushrooms, onions, salt, turmeric powder, chili powder and ground cumin & coriander. Stir it all together and let it simmer on a low heat for 15 minutes with the lid on.
  3. Take the lid off and then simmer for another 10 minutes, stirring occasionally on a low heat.
  4. Take it off the heat and stir in the cilantro.
  5. Serve.
  6. Suggested serving accompaniments include rice, quinoa or cous cous or non gluten free options such as naan or pita bread.
Approximate nutritional values per serving (serving size 928g)

Calories
355

Carbohydrates
53.3g
18%
Sugars
14.8g
Fat
13.0g
20%
Saturates
1.7g
8%
Protein
21.7g

 

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