Indian Okra, Corn & Tomatoes

Name: Indian Okra, Corn & Tomatoes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 1 tsp. olive oil; 35 grams shallots peeled and slice very thin; 80 grams fresh mushrooms cleaned and sliced thick; dash salt; >; Chili powder 0.5 tsp; Pepper red or cayenne 0.25 tsp; Cumin seed 1.5 tsp; Curry powder 1 tsp; Coriander seed 1 tsp; Ginger ground 0.5 tsp; Pepper black 1 dash; >; 192 grams fresh okra cleaned and trimmed; 140 grams Roma tomatoes cleaned and diced; 160 grams frozen sweet yellow corn; >; 2 ounces (1/4 cup) organic vegetable broth

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 3

Ingredients

1 tsp. olive oil35 grams shallots, peeled and slice very thin80 grams fresh mushrooms, cleaned and sliced thickdash salt>Chili powder, 0.5 tsp Pepper, red or cayenne, 0.25 tspCumin seed, 1.5 tsp Curry powder, 1 tspCoriander seed, 1 tsp Ginger, ground, 0.5 tsp Pepper, black, 1 dash >192 grams fresh okra, cleaned and trimmed140 grams Roma tomatoes, cleaned and diced160 grams frozen sweet yellow corn >2 ounces (1/4 cup) organic vegetable broth

Directions

Heat olive oil in non-stick pan until shimmering. Add shallots and mushrooms, sprinkle with a dash of salt, and stir. Cook over medium heat until mushrooms and shallots are slightly brown.
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Mix spices in small bowl. Add to pan and cook for only a minute, stirring to blend and keep spices from burning.
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Add remaining ingredients, stir, cover the pan, and turn heat to low. Cook for only 5 to 6 minutes, until okra is slightly soft but not squishy.
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Serve with lemon basmati rice, whole grain pasta, or potatoes. A lentil or garbanzo curry would make this a balanced and yummy meal.

Number of Servings: 3

Recipe submitted by SparkPeople user RAVENSVOICE.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving