Spicy Okra & Caulifower Bake

Preparation time: 5 minutes
Cooking time: 25 minute

Ingredients

1 medium sized cauliflower
300g small okra
2 tbs ghee
1 tbs mustard seeds
1 tbs cumin seeds
1/2 tsp cayenne pepper
2 tbs chopped coriander
1 tsp pink Himalayan sea salt
1/2 lemon juice freshly squeezed

This is a lovely dish that nicely accompanies any curry as an alternative to rice or bread. Rice and traditional Indian breads contain lots of carbohydrates and have a high glycemic index that results in insulin surges, oxidative stress and chronic inflammation; none of which is good for your overall health or your skin’s health.

As well as providing you with an alternative to harmful rice and breads, this dish also contains cauliflower and okra. Both of these vegetables contain an abundance of vitamins, antioxidants and flavours. Okra is reported to help control insulin levels, preserve good vision and maintain your skin’s health too due to its vitamin A content.

One of the complaints many people have about okra is that it can become slimy when cooked. This can be avoided by limiting the amount you slice it when prepping. For this reason always choose small okra pods so you don’t have to chop them up much. This recipe also avoids any of this sliminess by baking the okra rather than boiling or steaming it.

There you go. A delicious side dish to go with your curry whether homemade or take away.

Recipe

  1. Preheat your oven to 220C. Make sure your okra is at room temperature to avoid any sliminess and cut into 1-inch pieces. Break up your cauliflower into equal size florets. Put your cauliflower and okra into a large baking tray.
  2. In a small sauce pan melt your ghee. Add in all your spices. I actually use my grandma’s tiny spice frying pan, but I’m not sure where you’d ever get one from. In any case, a small sauce pan is absolutely fine. Fry your spices for around 30 – 40 seconds until the turmeric browns off. Pour the heated mixture over your cauliflower and okra and give a good toss until your oil and spices have completely covered them.
  3. Bake in the oven for 10 minutes and then give it all another thorough toss. Bake for another 15 minutes until the vegetables have browned off and are crispy. Squeeze your lemon juice over the vegetables and sprinkle your coriander over. Serve immediately.
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