Easy Okra Bowl
|Extra virgin olive oil||1 Tablespoon|
|Cilantro||1⁄4 Cup (4 tbs), chopped|
|Okra||16 Ounce, frozen|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Curry powder||2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Ginger||2 Teaspoon, grated|
|Jalapeno||1⁄2 , chopped|
|Red onion||1 , chopped|
1. Heat olive oil in a large sauté pan over medium heat. Add onions and jalapeno and sauté for two minutes.
2. Stir in garlic, ginger, curry, salt and pepper and saute for another three minutes.
3. Add veggie broth and chickpeas. Turn heat up to high and bring to a boil.
4. Once boiling, stir in okra and reduce heat to med low and simmer for five minutes or until okra is cooked through. Stir in cilantro and serve!! *If the veggie mixture starts to look a little dry, simply add a bit more broth. That African 'Lady Finger' Okra, or lady's finger, is a flowering plant in the mallow family Malvaceae, originating somewhere near present-day Ethiopia. The word okra is of West African origin and is cognate with "ókùrù" in Igbo, a language spoken in what is now known as Nigeria.