Okra Masala
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Ingredients
- ¾ pound of okra, cut into 1 inch lengths
- ½ pound of cauliflower, cut into bite-sized pieces
- 1 medium carrot, cut into1 inch lengths
- 2 tomatoes, chopped
- 1 cup of peas
- 1 thumb sized ginger root, finely chopped
- 4 stalks of lemongrass, finely chopped
- ½ teaspoon honey
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon nutritional flakes
- ½ teaspoon chopped parsley
- ¼ teaspoon molasses
- 2 cups of water
- 1 tablespoon extra-virgin olive oil
- 1 cup of plain yogurt, or coconut milk
- 1 packet vegetable masala seasoning
- 1 tablespoon of nutritional yeast
- 1 teaspoon vegetable broth powder
- Celtic Sea Salt
- Black Pepper
- Chopped coriander or cilantro to garnish
Instructions
- Bring water to a boil in a saucepan and add salt, carrots and cauliflower, cover and turn off heat. In a non-stick frying pan, heat the oil and saute ginger and lemongrass until golden brown, then add seasoning packet and fry until fragrant. Stir in tomatoes and okra, then pour boiled ingredients and their stock into okra mixture and add peas. Mix in yeast, vegetable broth powder and salt and pepper, cover and simmer, for 5-10 minutes. When okra is tender stir in yogurt or coconut milk. Cover and simmer another 5 minutes. Serve over rice or noodles, garnished with coriander or cilantro.
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