PSA: Okra is in season and at this point may be the only vegetable worth eating. That’s a lie, but it’s damn good.
I’m sad to say that this is the first year I’ve had it. I used to see it at the farmer’s market and walk right past, thinking it was some sort of demented jalapeño. Boy was I wrong. So now I’m making up for lost time and having okra pretty much daily. No joke, my breakfast this morning was a big bowl of okra. That was it.
Due to my recent obsession, I’ve been spending a lot of time on YouTube and blogs reading about this magical vegetable. Almost everything I’ve seen is about how to avoid slimy okra. But here’s the thing. I’ve never had okra so slimy that I don’t still enjoy it. Maybe I’m just super talented in the kitchen, but I think we all know that’s a fallacy. Sure, it’s a little “slimier” than say broccoli, but I truly don’t understand why that’s bad or something we should be working to reverse. Isn’t it what makes okra unique? Much like the crunch of a raw carrot, you know?
So if you’re looking for a post about how to minimize the sliminess of okra, this isn’t it. Though I have heard that the smaller the okra, the less slimy. So if the slime REALLY bothers you, maybe start there. Or eat something else. Onto the recipe!
Now that it’s getting chilly (sub 75º in LA), I’m craving all the comforting foods. Warm soups, spicy chili, and literally anything curry. Anything. So you can imagine my delight when I found AN ENTIRE BAG of yellow curry when reorganizing my kitchen.
My first instinct was to make my Chicken Turmeric Curry Soup, but I was feeling a bit more adventurous. So I literally just pulled out of a bunch of things that sounded good together and threw them in the oven. Is sauerkraut typically mixed with roasted veggies? No. Was it delicious? Yes. Cooking doesn’t have to be as complicated as people think it is. There is no wrong answer. Unless your answer involves top ramen, in which case please reach reach out to someone for help.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 40-50 okra
- 1 yellow bell pepper (or color of choice)
- 1/2 cup chopped yellow onion
- 1/4 cup ghee
- 1 1/2 Tbsp yellow curry powder
- 1 Tbsp pink himalayan salt
- 1 tsp cayenne pepper *optional
- 1 lime juice of
- 1/2 cup Farmhouse Culture Smoked Jalapeño Kraut you can use any plain sauerkraut if you don't have access to this brand
- 1/3 cup fresh cilantro *optional
Ingredients
|
|
- Preheat oven to 400º.
- Wash and chop okra into chunks. Cut pepper and onion into small-ish pieces. Place everything in a large mixing bowl and set aside.
- Melt ghee and add to vegetable mixture, along with the curry powder, salt, and cayenne.
- Throw everything onto a baking sheet and place in the oven for 20-30 minutes, depending on the size of your chopped okra. Mix and turn half way through.
- Once the vegetables are starting to brown on all sides, remove from oven and onto a serving dish.
- Mix in the kraut and top with a squeeze of fresh lime and chopped cilantro.
This recipe has a lot of wiggle room for personal preference. If you hate sauerkraut, don't add it. If you're not a spicy person, skip the cayenne. Heck, swap the okra for broccoli if that floats your boat.