Vegan MoFo #16–Okra Bowl
I am so so so sorry I’ve been MIA this weekend. I feel dirty for not posting… it’s just that things keep piling up and I can’t get a handle on it. Major presentation for one of my seminars today? Yep. Have I prepared? Nope. Major paper due for my other seminar on Wednesday? Yep. Have I written it? Nope. Etc. Anyways, enough with my whining.
So I love gumbo. But sometimes I don’t have enough time to make it. So here’s my answer to the spicy deliciousness of gumbo in 30 minutes flat. And actually, I have no idea if it really tastes like gumbo, it’s been a year since I had some, but this is spicy and tomatoey and okraey, so I’m happy.
Play around with whatever you have. Got fresh tomatoes? Better! Kidney beans instead of black beans? Radness. Don’t have the east Asian spices but lots of hot sauce? Works the same. I added some of my homemade hotsauce on top anyway. (P.s. it’s easy to make homemade hotsuace–make a recipe of homemade BBQ sauce, add waaaay too many chipotle peppers, voila, hot sauce!)
1 medium onion, diced
3 cloves garlic, diced
15-20 fresh okras, cleaned and chopped into 1 cm rounds
1 can of beans (I used black beans, but I bet kidney would be better)
16 oz diced canned tomatoes (or 2-3 fresh tomatoes diced)
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp chili powder
2 tsp garam masala
vegetable oil to cook with
Saute the onion until clear (~7 minutes). Add the garlic, saute 1 more minute. Add the okra, saute for 5 minutes. Add the can of beans and tomatoes and spices. Cook for 5-6 minutes.
Serve over rice!