Saturday, June 12, 2010

Curried Okra - Easy

This is the okra I served with my Baked Chicken and Peaches and Cornbread the other day.  Before you make a face (I see you starting to), consider making this version.   The sauce almost hides the ...  uh ... different taste.  No, seriously, I like the stuff!

Granted my hubby and YoungerSon wouldn't touch it, but many other people in many other families have eaten curried okra and didn't die.  OK, so a raving review this isn't.  But broccoli and string beans can get boring at times, and since I'm doin' the cookin' I gets to decide on the side dish. So there.

If you happen to have stone-ground mustard with horseradish, use it instead.  The dish will be more delish and complex.















Curried Okra
Serves 4-6

1 bag (16 ozs.) frozen okra
1 tsp. prepared stone-ground brown mustard
1 tsp. olive oil
1 tsp. ground coriander
1/2 tsp. crushed pepper flakes
1/2 tsp. kosher salt
1/2 tsp. curry powder

In a covered 2-quart baking dish, microcook the frozen okra on high for 3 minutes (the okra will be defrosted and partially, but not completely, cooked).

While the okra is nuking, in a small bowl whisk together the remaining ingredients.  Remove partially cooked okra from oven, carefully uncover, then pour mustard mixture over okra and, using a spoon gently mix to combine.  Recover and microcook on high another 6-8 minutes or until okra is tender.















Serve hot or warm with your favorite entree.

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