Indian-Spiced Okra, Cashew & Cauliflower Fried Rice

Indian-Spiced Okra, Cashew & Cauliflower Fried Rice.jpg
  • Prep time:10 minutes
  • Cooking time:15 minutes
  • Recipe serves:4

Okra (actually a fruit) is a nutritional powerhouse used throughout history for both medicinal and culinary purposes. It creates wonderful vegetable edible delights packed with benefits such as fibre and  is now emerging as a superfood against both ‪cancer‬ and diabetes. Crisp-fried okra dancing to the beat of ancient ayurvedic spices, such as garam masala, chillies, garlic, ginger and onion are what Meat Free Mondays are all about!! Try this quick, healthy, humble stir-fry with a dollop of your favourite chutney and cooling yoghurt - it is full of texture, flavour and deeply nourishing xox

Ingredients

  • 4 tablespoons coconut oil
  • 2 teaspoons brown mustard seeds
  • 14 curry leaves
  • 1 red onion finely diced
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1½ teaspoons garam masala
  • 2 teaspoons ground turmeric
  • 300 grams okras cut in half diagonally
  • 300 grams of cauliflower, riced in food processor 
  • 4 garlic cloves crushed
  • 2 chillies sliced diagonally
  • 1 inch piece of root ginger, chopped fine
  • 4 Tablespoons of Apple Cider Vinegar  (with the mother)
  • 1/4 cup of water
  • 1 tablespoon of roasted sesame seeds
  • 1/2 cup roasted cashews
  • Himalayan pink salt and black pepper

Method

  1. Heat the oil in a wok or large frying pan over medium heat. Add the mustards seeds and cook until they start to pop, then add the curry leaves and fry for 20 seconds or until they become frizzled. Add the onion and continue to cook for a further 2 minutes, stirring occasionally, until it begins to caramelise slightly.
  2. Add the spices and cook for 1 minute, stirring constantly until fragrant. Add the chilli, garlic, ginger and okra and toss.
  3. Add your apple cider vinegar and water and cook for 10 minutes further, or until the okra is soft and cooked through.
  4. Quickly stir through your cauliflower rice, toasted sesame seeds and cashews.
  5. Season with  salt and freshly cracked pepper.
  6. Serve with extra fresh chilli and a dollop of chutney and yoghurt for a complete taste explosion !!