This is a “clean out the freezer STAT” dish and as such, I wasn’t really looking forward to making it. As in I was almost halfway hoping it would be so inedible we’d have to order sushi or pizza to make up for it…I know, I’m a bad food blogger! But sometimes I just really don’t want to cook, I know  you’re with me on that, right? Luckily for our bank account, it turned out to be more than edible, even borderline tasty. We served it over basmati rice but in all honesty, I did feel like something was missing. Maybe grilled chicken or spicy sour broiled shrimp? We’ll definitely be trying it again, it’s cheap, filling and has lots of promise. But promise me you won’t make this if you don’t like okra because this isn’t a conversion recipe, you’ll just end up hating me for leading you astray.

Ingredients:
1 lb chopped okra, frozen
2 small onions, chopped
1 Tbsp olive oil
3 tomatoes, chopped*
1 tsp turmeric
1/2 tsp crushed red pepper
1 tsp lemon juice
1/2 tsp coriander powder
1/2 tsp garam masala
sprinkle of garlic salt to taste

*we used canned whole tomatoes and smushed a few of them in the pan with the juice

Heat your olive oil in a large skillet over medium high heat and cook your onions till translucent. Add seasonings (except garam masala) and let cook for a minute or two. Add okra (we didn’t even thaw out ours, just dumped it in!) and cook down for about 4-5 minutes. Add tomatoes and stir to combine. Simmer for another 4-5 minutes and add garam masala. Taste and add additional seasoning as needed.

We served ours over basmati rice but again, there was something missing from the flavor profile – perhaps meat would solve that?

Is it just me or does this look like art? I know it’s not the best image using food photography standards but I think it looks so cool!