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.
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.