So this recipe I found in the 'green roasting tin' book and decided to give it a try because I'm trying to increase our meat free meals (but still have sufficient protein) and I've also never cooked okra! Super easy to make and aside from the okra, I had all the ingredients in the cupboard.
Ingredients (serves 2):
1 tablespoon oil (book says veg oil I used light olive)
1 onion roughly chopped
1 heaped tsp ground cumin
1 tsp ground coriander
Half tsp ground turmeric
Half tsp chilli powder
1 tsp smoked paprika
1 tsp sea salt
1 x 400g can of chickpeas drained and rinsed
2 cloves of garlic, crushed or grated
1 cm ginger grated (I grate from frozen)
1 x 400g tin chopped tomatoes
A lemon for squeezing juice
handful of chopped fresh coriander
handful of flaked almonds
Preheat oven to 200 fan / 220
Mix the oil, onion, okra, spices, salt and chickpeas in a roasting tin and roast in the oven for 20 mins
Meanwhile mix the garlic, ginger, tomatoes and water in a bowl
After 20 mins, add the tomato mix to the roasting tin, stir well and cook for a further 20 mins
Taste and season if needed. Add the lemon juice and stir in.
Scatter over flaked almonds and coriander
Serve with rice and a dollop of greek yoghurt.