Okra & Green Pea Curry

A variation of a Food & Wine Magazine favorite

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons  cooking oil
• 2  onions, sliced
• 2  garlic cloves, minced
• 1  tablespoon fresh ginger, grated
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon cayenne
• 1  cup diced tomato, from one 15-ounce can
• 2 (10 ounce) packages frozen cut okra, defrosted
• 1 (10 ounce) package  frozen peas
• 1⁄2 cup water
• 2 3⁄4 teaspoons salt
• 1  tablespoon lemon juice
• 1⁄2 cup cilantro, chopped

Directions

1. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
3. Stir in the coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer.
4. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.
5. Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes.
6. Stir in the lemon juice and cilantro.