INSTRUCTIONS
1. To a dutch pot or kadai, add a few tablespoons of coconut oil and 1 teaspoon of the curry powder.
2. Allow this to get hot but do not burn the spices. Add the onions, garlic and tomatoes.
3. Fry these until the onions are crispy.
4. At this point, add the okras and season with salt, pepper and the remainder of the curry powder.
5. Saute these on high heat, this helps to eliminate the slime. I wait until a crust forms on the okra as a result of the spices
and seasonings.
6. Add the water and lower the heat to medium and simmer with the lid o�.
7. Let the curry reduce a bit for about 5 minutes and add the, sliced, cooked eggs.
8. Reduce for another 5-7 minutes. The okras should be cooked but firm (and not slimy).
9. Shut o� the heat and add a squeeze of lime. Adjust the seasoning as needed.
10. To serve, spoon some quinoa on a plate and pile the okra and egg curry on top. You can also mix the quinoa with the
curry to make a okra quinoa bowl.
ISSUE:4 APRIL 2019
28