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Curried Okra and Tomatoes

Curried Okra and Tomatoes
  • Gluten Free!
Serves: 4
Ready In: 30 minutes

Why We Like It

We are always looking for ways to cook okra, and this is a great-tasting light dinner or side dish loaded with spices...add an egg on top and it turns into a perfect breakfast too!  Feel free to use your favorite whole grain such as brown rice, quinoa, farro, or barley.

Toast the Cashews:

  • 1/4 cup cashews (chopped)

Add to a large dry skillet over medium heat.  Cook for about 3 minutes until toasted and fragrant.  Remove from the skillet and transfer to a small bowl to cool.

Cook the Rice:

  • 1 cup brown rice (or your favorite whole grain)

Cook according to package directions.  Set aside.

Cook the Okra:

  • 1 Tbsp olive oil
  • 4 cups okra (sliced)

Add oil to the large skillet (where you cooked the cashews), over medium high heat.  Add the okra and cook for about 10 minutes until browned and tender.

Add the Seasonings:

  • 1 tsp curry powder
  • 1 tsp dried coriander
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp crushed red pepper flakes (OPTIONAL)
  • 1/4 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)

Add to the skillet with the okra and stir to combine.  Continue to cook for 2 minutes.

Add the Tomatoes:

  • 5 tomatoes (chopped)

Add to the skillet and stir to combine.  Continue to cook for 3 minutes until tomatoes are heated through.

Serve and Enjoy!

Add cashews, stir and serve over rice or other whole grain of your choice.

Nutrition Information for one serving

  • Calories: 315
  • Fat: 9 g
  • Saturated Fat: 1.5 g
  • Total Carbohydrate: 53 g
  • Cholesterol: 0 mg
  • Fiber: 7.5 g
  • Sugars: 6 g
  • Protein: 9 g
  • Sodium: 135 mg