Ingredients
3 tbsp. Cooking oil
2 onions
2 cloves garlic
1 tbsp. grated fresh ginger
1 tsp. fennel seeds
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/4 tsp. cayenne
1 c. canned diced tomatoes with their juice (from one 15-ounce can)
2 oz. packages frozen cut okra
1 oz. package frozen peas
1/2 c. water
2 3/4 tsp. salt
1 tbsp. lemon juice
1/2 c. Chopped cilantro
Preparation
Step 1In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the fennel seeds, coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.Step 2Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes. Stir in the lemon juice and cilantro.Step 3Notes: Since perfectly fresh, sweet peas are so hard to find, frozen peas are almost always an acceptable substitute. In fact, frozen peas are generally of such high quality, we rate them as our favorite frozen vegetable.Step 4Wine Recommendation: It’s been said that gewürztraminer is the best match for curry, and we won’t disagree. Try one from Alsace for its power and depth of flavor.
