Who’s looking forward to the next couple of days off? Me! Last week was the kind of week, where I managed to get just enough sleep to stay sane, woke up, dashed in and out of the shower, grabbed some fruit and ran from train to work and class. I’d come home in the evening to a pile of clothes that eventually turned into a mountain and just pop some type of vegetable in the oven and hope for the best. I only have a cat, so chapeau and lots of respect to those with children, I don’t know how you juggle it all!
Any how, on my way home from teaching last week, I had a bit of time until my train arrived, so I popped into an African grocer near the train station. At the grocer’s I found okra, a staple vegetable from my childhood. I haven’t had it in years! Back then, I ate it battered and fried– no surprise there, what isn’t battered and fried in Alabama, hehehe! Anyway, this was one of my favorite childhood veggies.
In another attempt to just pop something in the oven and save time and stay healthy, I accidentally made the best okra I’ve ever had! It was tangy and flavorful, with a beautifully browned crunchy crust. Some people are turned off by okra because it can be a little slimy in texture. This recipe is really nice for those who avoid okra for this reason.
Roasted Curry-Flavored Okra
What you need.
- Olive oil
- Salt, pepper, curry to taste
How you make it.
- Wash your okra and pat it dry.
- Place okra in a bowl, add about 2 TBSP of olive oil (depends on how much you’re making), season with salt, pepper and curry.
- Roast on 425 for 15 – 20 minutes, or until browned and slightly crisp.
I served this with salad, fruits and cheese – as I was looking for a quick healthy lunch. Enjoy!