Until recently, okra was one of the few vegetables that intimidated me. If you don’t treat it properly it gets slimy and that’s why most of us avoid okra. Sure, you can dredge it in cornmeal and deep fry it, but non-fried methods are tricky. Until now. I recently came across an okra recipe on Food52 that looked amazing, so obviously I had to give it a try. Roasting the okra makes it crispy and not at all slimy. It is also super easy. The original recipe was for a spicy okra, but that doesn’t suit our household. Instead, I adapted it to make an Indian-inspired side dish. Feeling open-minded about okra? Give this Curried Roast Okra a try.
A moment of truth. Before testing this recipe I had only ever tried okra fried or in the occasional Indian dish. Oh yeah, and that one time my sister was obsessed with pickled okra. Anyway, okra is not for everyone. It has a distinctive flavor that won’t be familiar to many people. That said, this dish was a huge hit with Z. Probably because it is crispy and salty, but still, she ate a bowl full of okra!
When picking up okra, look for the brightest unblemished pods you can find. I like having a mix of large and small in this recipe so that you can some firmer and some crispier okra. I didn’t have a lot of options at the store, so get the best looking ones you can find. Use them quickly because they don’t seem to hold up very well in the fridge. Trust me, I learned from experience.
Note: You can substitute coconut oil to make this Whole30 compliant.
|Curried Roast Okra|| |
- 1 lb okra
- 2 teaspoons garam masala
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ vegetable or canola oil
- Preheat oven to 400°
- Mix garam masala, turmeric and salt together in a large bowl. Mix well!
- Trim the tips and tops of the okra and slice in half the long way
- Add the okra to the spice mixture, add the oil and toss well
- Spread on out on a cookie sheet
- Roast for 15-20 minutes
- Serve hot