To get your palate whet for Veggie Fest and India Fest, this week’s recipe is inspired by these two New Orleans events celebrating our New Orleans dining diversity. Change up your dinner routine with Holly Grove Market & Farm’s recipe for Tomato and Okra Curry. The dish is both vegetarian with Indian flavors, while hearty, healthy and delicious all at once. To sprinkle some Southern charm on a classic curry, this dish uses okra, a local favorite, and you can give it even more of a Deep South infusion by serving it over grits instead of jasmine rice. Even though it sounds exotic, this curry calls for simple ingredients and showing off your range in the kitchen won’t take you long at all. Also, Holly Grove Farm & Market describes this recipe as very forgiving, so feel free to channel your inner Cajun cook and get loose with ingredients. Portion them out to your taste and have fun!
- 3 medium tomatoes
- ¾ pound okra
- 1 ½ tablespoons minced garlic
- ¼ cup butter
- 2 teaspoons of curry, red or yellow (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon pepper
- juice from ½ of a key lime
Start by coring and chopping the tomatoes small and slicing the okra about 1/4 inch thick. Keep in separate bowls. Add half of the salt to tomatoes and let sit while you are chopping garlic and heating pan.
Sautee 1 tablespoon of the garlic in 2 tablespoons of butter. Wait until garlic is fragrant and then add okra, tomatoes, and curry powder. Cook over medium heat for no less than 10 minutes. The mixture will thin out the longer you cook as the vegetables release their juices. When finished, add remaining 2 tablesoons of butter, 1/2 teaspoon of minced garlic, and the key lime juice. Let sit until butter is melted, stir together.
Serve over brown jasmine rice or grits.
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