Curry Jingi (Chinese Okra) A Tasty Vegetarian Dish.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories, while milk with coconut extract is budget-friendly.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and cheaper.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with fewer calories, while bell peppers offer sweetness without spice.

Prep the Chinese okra by removing the skin and chopping it into half-inch pieces.

Heat 2 tablespoons of vegetable oil in a saucepan over high heat.

Add one small diced onion and 2-3 cloves of minced garlic; reduce heat to low and sweat for about 3 minutes until fragrant.

Add 1/4 of a scotch bonnet pepper and a heaping tablespoon of curry powder; toast for about 2-3 minutes.

Add 2-1/2 to 3 tablespoons of water to the pan to cook out the raw curry taste for about 3 minutes until the liquid evaporates.

Stir in the chopped Chinese okra (2 lbs) and 2 small diced potatoes; add 1/2 teaspoon of salt and fresh ground black pepper.

Pour in 1 cup of water, stir, and bring to a boil.

Cover and reduce heat to a gentle simmer for about 25 minutes, leaving the lid slightly ajar to allow some liquid to evaporate.

Check for tenderness of the potatoes and adjust salt if necessary; remove from heat.

If desired, top with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens