Okra is a pretty cool veggie. It’s appearance alone is an entire blog post. The texture, a second post. It’d had been a while since I used okra and was honestly a little worried my non-picky kids would dislike it. It can be slimy. So before introducing them to this new vegetable, I took slime-reduction measures, and soaked it for a while in some water and apple cider vinegar.
The kids loved to hold and feel the okra before I chopped it– we decided they looked like ogre fingers and named the recipe ogre stew. Of course, no ogres were harmed in the making if tonight’s vegetarian meal. I love the way it looks when cut open– like little mandalas.
Not only did they not hate it, the whole family loved it. I hope yours will too.
3tsp ginger, peeled and grated or finely chopped
3 cloves garlic, chopped
One small onion, chopped
Coconut oil or replacement
1t cumin, turmeric
1T curry powder
1 big can diced tomatoes
2 cups chick peas, soaked and cooked, or one can
Handful of kale, washed and broken in bite-sized pieces
Salt and chili flakes to taste
A few cups of okra (I had 30 pods) chopped in less than one centimetre rounds
2 T ACV
Wash and chop the pods. Leave them to soak in a big container of water and add the ACV. If you can do this ahead of time and let them soak for at least an hour, great.
Melt oil, fry onions, garlic and powdered spices
Rinse the okra. Rinse it again and again and again. I wasn’t able to get rid of all the slime. Babe watched it oozing out of the strainer. Definitely added to the ogre factor!
Add to the pan and fry a little while
Add tomatoes and chickpeas and let everything simmer until the okra is desired consistency
Add kale in at the very end and steam it until it wilts