Healthy and cosy okra, Zucchini and sugar peas simmered with curry to eat for lunch or dinner with basmati rice.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Dinner, Lunch, Side Dish
Cuisine: Indian-ish
Keyword: Dairy-Free, Gluten-Free, Vegan
Servings: 4
Author: Shelly
Ingredients
2tablespoonsavocado oil or ghee
1onion - diced
2 - 3garlic cloves - minced
2inchginger - minced
2teaspoonsMadras curry powder
½teaspoonmustard seeds - optional
6okras - sliced
1medium green zucchini - diced
1Medium zucchini - or green, diced
1 - 2cupssugar peas - sliced
6-10grape 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.