Chris Bishop made this vegan okra dish (by Eating Well) over the weekend and had to share! If you are an okra lover it is fresh this time of year and this recipe is for you!
- 2 tbs grapeseed oil
-1/2 tsp mustard seeds
-1/2 tsp cumin seeds
- 8-10 fresh curry leaves (optional)
- 1 large onion, thinly sliced
- 1 1/4 lb okra, trimmed and sliced 1/2 in thick
- 2 tsp ground coriander
- 1 tsp paprika
-3/4 tsp kosher salt
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
Heat oil in large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds (it's hot enough when the seeds sizzle and pop.) Quickly add the remaining mustard seeds & curry leaves if using. Cook, stirring until fragrant, about 1 minute. Cover the pan as needed to contain any splattering.
Reduct heat to medium, add onion, and cook, stirring until it is starting to brown, 5-7 minutes. Add okra, increasing heat to medium-high and cook, stirring often until the "goo" or mucilage from okra starts to release and onion darkens, 4-6 minutes.
Add coriander, paprika, salt, turmeric, and cayenne to taste, cook, stirring often, until okra is browned in spots and the vegetables look dry, 6-10 minutes.
Chris served his over white rice.