|Not many think of okra when they think of spring, but it is a classic spring veggie. It is also surprisingly high in calcium, fiber, protein, and vitamin k! And low in calories! I picked up some okra at the market and wanted to do something different. It is a twist on okra and tomato stew. It has coconut milk, yogurt, curry, turmeric, and veggies. It is filling, healthy, and excellent over rice.|
1 lb okra, washed with trimmed ends
1/4 cup onion, diced
1 Roma tomato, diced
1/4 teaspoon curry (I used yellow, but red would work too)
1/4 teaspoon turmeric
pinch of chili pepper
1/2 cup coconut milk
1/2 cup plain yogurt (I used nonfat)
salt and pepper
1 Wash and trim okra and slice into bite-size pieces.
2 Saute okra with a little olive oil over medium heat until lightly browned. Remove from pan and set aside.
3 In same pan, add diced onion and saute until translucent. Add diced tomatoes and mix with onion.
4 Add curry, turmeric, salt and pepper and mix until flavors are incorporated.
5 Mix in coconut milk and yogurt. Return okra to the pan and mix. Cover and let simmer until sauce is thickened.
6 Serve hot over rice.