Indian Okra, Corn & Tomatoes

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 124.6
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.2 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Indian Okra, Corn & Tomatoes calories by ingredient
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Introduction

If you think you don't like okra, try this recipe. It is NOT slimy, and it is nicely spicy. Good side dish for Vegans OR omnivores. If you think you don't like okra, try this recipe. It is NOT slimy, and it is nicely spicy. Good side dish for Vegans OR omnivores.
Number of Servings: 3

Ingredients

    1 tsp. olive oil
    35 grams shallots, peeled and slice very thin
    80 grams fresh mushrooms, cleaned and sliced thick
    dash salt
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    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
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    192 grams fresh okra, cleaned and trimmed
    140 grams Roma tomatoes, cleaned and diced
    160 grams frozen sweet yellow corn
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    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.

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