You can take the girl out the island but you can’t take the island out of the girl. I love almost any curry. I especially love Indian and Jamaican curries.

Check out this dish I made that made me want to smack myself! Curry + Peppers + Onions + Okra + Quinoa = Delicious!

How To Make Christine’s Curried Okra

What you will need:
3 frozen bags of whole okra
Mixed bell peppers (in a frozen bag or fresh) Red, yellow, green
3 onions
Garlic
Curry powder
Seasonings & (optional) Veggie Bouillon cube or stock
Olive Oil
Earth Balance Vegan Butter (or whatever butter you use)

Directions:

1) Using a deep soup pot over medium heat, sauté 1 clove of sliced/diced garlic, sliced onions and peppers in 4 tablespoons of olive oil. If you need more oil to cover your veggie then use a little more. The oil only needs to coat the veggies.
2) Sautee veggies for about 5 minutes then add curry powder (about1/2 cup) to pot and stir into veggies.
3) Once curry is stirred into veggies add 2-3 cups of water to pot. Bring pot to a boil.
4) Reduce heat and add your seasonings. I personally use a vegetable bouillon cube, garlic powder, black pepper and oregano. However, use whatever seasonings you would normally use for curry dishes.
5) Once water is boiled and tastes like you want, add your broiled okra to the pot.
6) Stir okra in to insure it’s all covered with curry sauce. Add 2 tablespoons of butter. Simmer on stove for about 8-10 minutes.
7) Don’t overcook. You want the okra to remain whole and firm. So depending on how much okra you used and how high your stove heat, you may have to adjust.

How to Broil the Okra

1) Empty frozen okra onto a pan that is ok for top rack or bottom rack broiling.
2) Set your oven to “BROIL.”
3) Let okra cook about 5-8 minutes just to get the ice off and soften up. You don’t want them cooked all the way because it will finish cooking in the curry pot.