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Tomato & Okra Curry

This is not so much a recipe as a recollection of the dish I made at the Saturday market. The amounts are exact, but they really don't have to be since the dish is pretty forgiving. I add more butter at the end of the cooking process to break up the mucus-y texture from the okra. Any type of red or yellow curry will work with this dish

-3 tomatoes (medium sized)

-3/4 lb. okra

-1.5 T of minced garlic

-1/4 c. butter

-2 teaspoons of curry (add more or less depending on your taste)

-1 t. salt (more or less depending on your taste)

-1/2 t. pepper

-juice of 1/2 of a key lime

 

1. Start by coring and chopping the tomatoes small & slicing the okra about 1/4 inch thick and keep in seperate bowls. Add 1/2 t. of salt to tomatoes and let sit while you are chopping garlic and heating pan.

2.Saute 1 T. of garlic in 2 T of butter. Wait until garlic is fragrant and then add okra, tomatoes, and curry powder. Cook over medium for no less than 10 minutes. The mixture will thin out the longer you cook as the vegetables release their juices. When finished, add remaing 2 T of butter, 1/2 T of minced garlice, and juice of 1/2 a key lime. Let sit until butter is melted, stir together, and then serve over brown jasmine rice of grits.

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