Curried Okra and Tomato Stew
A classic if there ever were one...fresh tomatoes, peeled and stewed with okra, brightened with your favorite curry! A creamy stew without dairy, the okra's natural "slime" acts as a natural thickener with the tomato juices & stock.
Curried Tomato & Okra Stew
"Southern Farmers Market Cookbook"
3 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons curry powder (or to taste)
Salt and freshly ground pepper
3 cups sliced fresh okra
3 tomatoes, peeled and coarsely chopped
3/4 cup water or chicken stock
pinch of sugar, if desired (this depends on the sweetness of the tomatoes, and your tastebuds)
1/4 cup chopped fresh parsley, optional
*tomatoes must be peeled to ensure a silky texture. To do so, cut the stem at the top of the tomato and carve out a small 'x' across the bottom with your knife tip. Prepare a pot of boiling water and submerge the tomatoes for about 30 seconds. Chill under cold running water and the skin will peel right off.
Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and seasonings; stir. Reduce heat to medium and cook until soft, about 5 minutes. Add the okra and saute 5 minutes. Add the tomatoes, stock, and sugar. Cook until tender, about 30 minutes. Serve warm over rice or grits or as is with a fat wedge of cornbread.