Soup and gumbo are the standby recipes for using fresh okra, and in these the okra is tender and juicy with the joyful pop of the okra seeds. Well it turns out that okra can also crisp up nicely for an entirely different and enjoyable eating experience…
Before I dive into why exactly this recipe is so flavorful and worthy of your attention, let’s review the benefits of including fresh okra into your diet as much as possible:
Depending on where you grew up, it’s possible that you’ve never tasted okra before. Or, if you’re from the South then maybe you’ve eaten enough okra to last you a lifetime
¼ cup coconut oil, divided
1 teaspoon cumin seeds
1 yellow onion, finely chopped
2 teaspoons fresh garlic, minced
1 teaspoon fresh ginger, minced
½ teaspoon ground turmeric
1 teaspoon sea salt
¼ teaspoon ground cinnamon
½ teaspoon ground cardamon
1 teaspoon ground coriander
1 tablespoon Curry Powder
4 cups fresh Okra, rinsed and sliced into ¼ inch rounds
Place a large skillet over medium-high heat and melt 3 Tablespoons of the coconut oil. Add the cumin seeds and brown. Once the seeds are browned add the diced onion. Stir and cook for 3 minutes.
Add the garlic, ginger, turmeric, salt, cinnamon, cardamom, coriander and curry powder to the skillet. Stir and cook for 2 minutes. Add the okra and the remaining Tablespoon of coconut oil. Stir and continue to cook for 10 to 15 minutes until crispy. Serve hot and enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —