Okra & Onions in a Curry Sauce

The previous post was my Chicken Curry.  So you read that I had made a big recipe of curry gravy and froze the extra.  Well, I had plenty more gravy to use.  I did not want my side to taste just like the main course.  So I did use the curry gravy but I did not add any of the madras curry that I rubbed the chicken with.  I also added tomato sauce to change the texture of the gravy, and conveniently, I had some leftover tomato in the fridge.

I love okra and try to keep some in the freezer just like peas.  I usually keep it around for making gumbo but it is a vegetable common to Indian cooking as well.  Add a little onion to sweeten the dish and a really good side is quickly whipped up.

Ingredients:

• 1/2 yellow onion, sliced
• 1 tbsp canola oil
• 1 – 12 oz bag of frozen, whole okra
• 1/4 cup coconut milk
• 1/4 – 1/2 cup of curry gravy
• 1/4 cup tomato sauce
• salt & pepper to taste

Directions:

Heat a skillet on medium high heat.  Add the oil and once shimmering, add the oil.  Let the oil get hot and then add in the onions.

Cook for about 5 minutes until the onions have softened.  Drop in the okra (mine was only slightly thawed – so stand back as you drop it in). Cook the okra for 3 – 4 minutes.

Add in the coconut milk and the gravy and simmer for a few minutes.

Finish by adding in the tomato sauce, salt & pepper and let simmer for a few minutes.

Enjoy!