This makes a wonderful accompaniment to a spicy main dish. It is also good as a vegetarian main course for 2, especially when served with Indian-style pulse or lentil dishes and warm naan bread. Also known as ladies’ fingers or bhindi, okra is used extensively in Indian, Caribbean and South American cooking.
*To make a spicy coconut curry with cauliflower and chickpeas, add 55 g (2 oz) creamed coconut and a bay leaf with the stock. Use 700 g (1 lb 9 oz) cauliflower, cut into florets, instead of the potatoes, and 1 can chickpeas, about 420 g, drained, instead of the okra. Add the chickpeas at the end of step 3, when the cauliflower is cooked. Sprinkle in 3 spring onions, finely chopped, with the chickpeas. Sultanas can be used instead of raisins. Serve with poppadoms. *If you are serving this as a vegetarian main dish, accompany it with plain or spiced basmati rice tossed with flaked almonds or chopped cashew nuts.
*Fresh coriander is prescribed by herbalists as a tonic for the stomach and heart. Its seeds and leaves are recommended for urinary tract problems. *In addition to the delicious spiciness it brings to the dish, ginger also aids digestion.
C, E, A, B1, B6, folate, potassium, niacin, copper, iron
Superb,, allowed it to cook for longer at the end and it was beautiful. - 14 Feb 2015
My wife made a dish like this last night from the 660 Curries Cookbook by Raghavan Iyer. I am going to try to make Palak Paneer tonight myself. How come there is no Curry in this recipe though??? - 03 Oct 2013