Here’s an easy vegetarian dish filled with vibrant flavors, from a blend of curry powder, cumin, turmeric and ginger. To simplify the preparation, I use frozen okra which comes pre-sliced. You can add it to the skillet right from the freezer.

Curried Vegetables

Yield: 2 servings.

INGREDIENTS

1/2 tablespoon olive oil

1 cup sliced onion

1 cup green bell pepper cut into 1-inch pieces

1 cup red bell pepper cut into 1-inch pieces

1 tablespoon flour

1/2 cup water

2 tablespoons chopped fresh ginger

2 teaspoons minced garlic

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 tablespoon mild curry powder

2 cups sliced mushrooms

1/2 cup cashews

3 cups frozen or fresh okra, cut into 1/2-inch slices

1 cup vegetable broth

DIRECTIONS

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green and red bell peppers and saute for 2 to 3 minutes.

2. Add the flour and mix until the flour is mostly absorbed. Add the water to a small bowl and mix in the ginger, garlic, turmeric, cumin and curry powder.

3. Pour the water into the skillet and cook until the sauce thickens, 30 to 40 seconds. Add the okra, mushrooms and vegetable broth.

4. Stir well and add salt and pepper to taste. Bring the sauce to a simmer, cover the skillet with a lid and cook for about 5 to 6 minutes. Sitr in the cashews. Divide in half and serve over rice.