Recipe Page: Okra

Cajun Okra and Shrimp Skillet

Duration: 30 minutes

Super savoury shrimp and okra coated in Cajun seasoning.

Utensils

  • Large skillet

Ingredients

  • 1 pound okra, trimmed and sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Cooked rice for serving

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add diced onion, minced garlic, and sliced okra. Sauté until the okra is slightly browned.
  3. Add diced bell pepper and continue to sauté until vegetables are tender.
  4. Season the shrimp with Cajun seasoning, salt, and black pepper. Add shrimp to the skillet and cook until they are pink and cooked through.
  5. Serve the Cajun okra and shrimp over cooked rice.

Spicy Roasted Okra and Chickpeas

Duration: 30 minutes

Fiery chickpeas that have a kick of both flavour and spice.

Utensils

  • Baking sheet

Ingredients

  • 1 pound okra, trimmed and halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, toss halved okra and chickpeas with olive oil, smoked paprika, cayenne pepper, salt, and black pepper.
  3. Spread the okra and chickpeas on a baking sheet in a single layer.
  4. Roast in the preheated oven for 20-25 minutes or until okra is crispy and chickpeas are golden brown. Serve with lemon wedges for a zesty kick.

Okra and Tomato Coconut Curry

Duration: 40 minutes

A delightful coconut curry with swirls of delicious flavours.

Utensils

  • Large pot

Ingredients

  • 1 pound okra, trimmed and sliced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions

  1. In a large pot, sauté chopped onion and minced garlic until softened.
  2. Add sliced okra, diced tomatoes, coconut milk, curry powder, ground turmeric, cumin, salt, and black pepper to the pot.
  3. Bring the curry to a simmer and cook for 15-20 minutes until the okra is tender.
  4. Adjust seasoning as needed then serve the okra and tomato coconut curry over cooked rice, garnished with fresh cilantro.