31 January, 2015

Curried Pumpkin, Tomato & Okra with Rice

This recipe is inspired by Marjorie Druker and Clara Silverstein's recipe here.

Curried Pumpkin, Tomato & Okra with Rice ingredients (9)
Makes about 6 large servings
Stage 1
2 quarts Curried Chicken & Pumpkin Stock
2 Tbsp Salt-Free Curry Powder
1/4 tsp ground Cayenne Pepper 
1 tsp ground Ginger
2 (10-oz / 283g) can Ro-Tel Original Diced Tomatoes & Green Chilies, drained
1 (13.5-oz / 400ml) can A Taste of Thai Coconut Milk (Unsweetened/ First Pressing)

Stage 2
1 (12-oz / 340g) bag frozen whole okra
Freshly-squeezed juice of one small lime

For serving
Hot, cooked rice

Curried Pumpkin, Tomato & Okra with Rice directions
Stage 1:  Prepare base
Simmer gently Curried Chicken & Pumpkin Stock with the next five (5) ingredients (through coconut milk) for one hour.     Back to Top

Stage 2:  Add okra and lime
Add frozen okra and lime juice to curry mixture while you cook the rice.

Stage 3:  Serve
Add hot, cooked rice to large, deep bowls. Spoon over the Curried Pumpkin, Tomato & Okra and serve immediately.     Back to Top

You might like:
Emeril's Brown Chicken Broth
Justin Wilson's Ham Stock

Soups, Gumbos and Stews > C > curried

Page Last Updated 25 May 2015

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