Lemon Okras with Red Peppers and Cashews

2 cups okras, head removed and cut into 1 inch pieces
1 red bell pepper, deseeded and deveined, cut into strips
3 garlic cloves, finely sliced
1 tablespoon olive oil

1 cup vegetable stock
1 tablespoon whole wheat flour

zest of 1/2 lemon
juice of 1/2 lemon
salt and pepper to taste

1/2 cup cashew nuts

Serves 2-4
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Heat the olive oil in a deep pan or wok over medium heat. Add sliced garlic and and stir-fry until fragrant, about 1 minute. Add the okras and fry for 3-4 minutes. Now stir in bell pepper slices. Cook for another 2 minutes or until just tender.

Heat the vegetable stock and whisk in the flour until all lumps have dissolved. Add the mixture to the okra pepper pan and let simmer until sauce becomes thick. Stir in lemon juice and zest and season with salt and freshly ground pepper.

In a dry pan, toast the cashew nuts for about 5 minutes over medium heat, turning them over once or twice in the course.

Stir in the cashews. Transfer to serving bowl. Serve with brown rice or noodles.
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