1 lb. young, fresh okra (look for pods about 2 inches long), split lengthwise
2 Tbs. curry powder
1 tsp. sea salt
1/2 to 1 tsp. cayenne pepper, to taste
1/4 cup coconut oil
1 medium sweet onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 large portobello mushroom, stem removed, cap wiped clean with a damp paper towel, and thinly sliced
1 Tbs. fresh thyme leaves
1 Tbs. fresh basil leaves
2 garlic cloves, minced
1 cup chopped fresh tomatoes (optional)
Wash the okra pods and dry them on paper towels. Rub pods with curry powder. Sprinkle them with salt and cayenne pepper.
Heat coconut oil in a large heavy-bottomed skillet over medium-high heat. Add the okra, onions, peppers, and mushrooms. Cook, stirring frequently, for three to five minutes, until the vegetables are al dente. Add the thyme, basil, and garlic and cook just until the garlic softens, about one minute. You want the vegetables to be crisp. Add the tomatoes if desired and serve with organic brown rice.