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Indian-Style Okra & Zucchini

Healthy and cosy okra, Zucchini and sugar peas simmered with curry to eat for lunch or dinner with basmati rice.
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: Indian-ish
Keyword: Dairy-Free, Gluten-Free, Vegan
Servings: 4
Author: Shelly

Ingredients

  • 2 tablespoons avocado oil or ghee
  • 1 onion - diced
  • 2 - 3 garlic cloves - minced
  • 2 inch ginger - minced
  • 2 teaspoons Madras curry powder
  • ½ teaspoon mustard seeds - optional
  • 6 okras - sliced
  • 1 medium green zucchini - diced
  • 1 Medium zucchini - or green, diced
  • 1 - 2 cups sugar peas - sliced
  • 6-10 grape tomatoes or any tomato - optional

Serve with

  • Basmati rice
  • Coconut milk - optional
  • Olive oil
  • Indian pickled limes or pickles lemons - optional

Instructions

  • Warm oil in a large saucepan over medium heat. Add the onion, garlic, ginger and curry powder. Saute for 5 minutes, stirring occasionally. Don’t let the garlic and curry burn. Lower the heat if necessary.
  • Add the veggies and saute them for 3 - 5 minutes. Add 1 cup of water and ½ teaspoon salt and bring into a boil. Lower the heat to simmer and cover the saucepan. Cook for about 15 - 20 minutes until the veggies are tender. Taste and add salt if necessary.
  • Meanwhile make the basmati rice.
  • Serve in deep plates: put the rice first, then the veggies, then drizzle some coconut milk and olive oil.