MY LOVE ALOO & GLUTEN FREE NAAN BREADS
MY LOVE ALOO & GLUTEN FREE NAAN BREADS
OKRA AKA LADIES FINGERS - Okra is a fruit that is widely used throughout Indian savoury cuisine and also the Middle East. Okra is actually a superfood, containing anti cancer properties, anti oxidants, Vitamin C, K1 and A and also contains magnesium, protein and folate. It is also great for pregnancy. It also also known as a bit of love fruit.
I knew okra was a superfood but I didn’t know it was really great for pregnancy! But I saw it and just really felt drawn to cook with it, this just show that our energy and higher self knows what we or others close by can need. Trust your gut!
TIP - Okra can be slimy but don’t be put off it just take patience. To prepare it you can cut it and pop it in a bowl for an hour, with a splash of apple cider vinegar.
Serves 2 main portions - Serves 4 as aside
Curry
500g okra
300g potatoes
4 tomatoes (quartered)
1 onion (finely chopped)
4 garlic cloves (minced)
small bunch coriander
1 teaspoon turmeric
3 teaspoons curry powder
2 teaspoons yellow mustard seeds
6 curry leaves
2 teaspoons garam masala
2 heaped tablespoons coconut oil
sea salt
Gluten-free Naan Breads (yields 3, double for more)
1/2 cup chickpea flour
1 cup filtered water
1 teaspoon baking powder
1 tablespoon sesame seeds
2 teaspoons chopped coriander
1 teaspoon cumin seeds
1 garlic clove (minced)
1 teaspoon coconut oil
Method
First prep the okra and the potatoes. Cut the okra and add to a bowl, cover with water and a splash of apple cider vinegar. Let this sit for at least 30 minutes, there is nothing wrong with the slime, so don’t worry. Meanwhile peel the potatoes cut into chunks then pop them in sauce pan with cold water and salt and boil them. While they are cooking you can prepare there base of the curry. Add 1 heaped tablespoon coconut oil to a wok on medium high heat. Once this has melted add mustard seeds and curry leaves after 1 minute or so add turmeric and curry powder, let the spices take on the heat for 1 minute, keep stirring to avoid burning. Now add another heaped tablespoon coconut oil along with onion, garlic and coriander stalks. Fry this off for 5 minutes until soften. Now wash off the okra and add to the pan, stirring continuously. Cook the okra on a medium heat for about 10 minutes then add tomatoes and lower for for another 5 minutes. Then add the boiled potatoes to the pan along with the garam masala cook on low heat for a further 5 minutes giving the curry a good stir.
Now for the naan breads add the chickpea flour to a bowl along with the dry ingredients, make a well in the middle and pour in the water. Stir in the mix with a fork until its a nice batter like consistency. Put a frying pan on high heat add a teaspoon of coconut oil once its melted add a full ladle of the mix. Once you start seeing little whole forming flip it and cook for 30 seconds. Repeat the process until finished.
Finished the curry off with a squeeze of lemon juice and serve with coriander.