Okra & Coconut Stew

by noshnosh (follow)
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A warming and creamy vegetable stew that perfectly balances the demands of Western comfort food with the flavours of Asian delicacies.

I've served it here on its own, but if you wanted to bulk it up, feel free to serve with a portion of steamed brown rice or quinoa.

Cooking Time: 30 minutes
Makes: 6 servings

600g okra, trimmed, cut in 1.5cm
4 tbsp olive oil
4 brown onions, finely chopped
6 celery sticks, finely chopped
6 garlic cloves, crushed
1 tsp turmeric
1.5 cups vegetable stock
2 x 400ml can lite coconut milk
400g frozen corn

Heat half the oil in a large saucepan and cook the okra for 5 minutes. Remove and set aside.

Add the remaining oil, onions, celery, garlic and turmeric and cook gently for 10-15 minutes or until soft.

Pour over the stock and coconut milk, bringing to the boil. Reduce to a simmer and mix through okra and corn, cooking covered for a further 10 minutes.

Serve warm and seasoned with cracked black pepper if desired.

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