Lemon Okras with Red Peppers and Cashews

This okra recipe has been sitting in my computer for the last two days, ready to post, with picture chosen and retouched, etc. Just the introductory notes were missing. It should be easy for a super dish like this, with superfoods okra and bell peppers being the main ingredients, topped up with some cashews for crunch. Okras are in fact a superfood, full of vitamin K, calcium, fiber, vitamin C, protein, folate, manganese and magnesium. The sliminess of the okra, that makes many people okra haters,  is being neutralized in the lemon sauce in this dish. Bell peppers are excellent sources of vitamin  A, B6 and C. Cashews are full of copper, magnesium and phosphorus and their fats are the really good unsaturated fats.
I should be sitting here bragging about it paragraph after paragraph. Instead, my creativity fails me as my body has been busy fighting some cold bug. And apart from what you have read above, nothing else comes to my mind. This okra dish should, in fact, be preventing us from getting sick by cold bugs. But even us healthy foodie mortals get hit every now and then in spite of all the superfoods. My legs feel like jelly and my had like a rock, far to heavy for the rest of my body to carry. My kids had no mercy with me today, as they have had colds themselves......
You know what I am having for dinner tonight? Take-away pizza..... in front of the TV.

(Print Recipe)

2 cups okras, head removed and cut into 1 inch pieces
1 red bell pepper, deseeded and deveined, cut into strips
3 garlic cloves, finely sliced
1 tablespoon olive oil

1 cup vegetable stock
1 tablespoon whole wheat flour

zest of 1/2 lemon
juice of 1/2 lemon
salt and pepper to taste

1/2 cup cashew nuts

Serves 2-4
Heat the olive oil in a deep pan or wok over medium heat. Add sliced garlic and and stir-fry until fragrant, about 1 minute. Add the okras and fry for 3-4 minutes. Now stir in bell pepper slices. Cook for another 2 minutes or until just tender.

Heat the vegetable stock and whisk in the flour until all lumps have dissolved. Add the mixture to the okra pepper pan and let simmer until sauce becomes thick. Stir in lemon juice and zest and season with salt and freshly ground pepper.

In a dry pan, toast the cashew nuts over medium heat for about 5 minutes or until lightly browned, turning them over once or twice in the course.

Stir in the cashews. Transfer to serving bowl. Serve with brown rice or noodles.

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