It's Memorial Day weekend, but who says you need to make strictly American food? Like my kimchili, I came up with this recipe with a little bit of a culinary Venn diagramming. Delicious Indian curries often feature okra. Okra is often featured in all-American succotash. And so this Indian-Southern-Native American love child was born. It is sweet, fragrant, and could certainly beat out any potato salad or coleslaw.
We ate this with quinoa, and when the okras let out their seeds, you couldn't tell the difference between the quinoa and the okra seed, and for some reason this delighted me.
Recipe: Heat 1 tablespoon of olive oil and brown 1 tablespoon curry and 1 sliced red onion. Cook until onion is translucent, about 4-5 minutes. Add 1/3 cup of water to pan, 1 pound of sliced okra, 1 pint of grape tomatoes, 3 oz tomato paste, 1/2 cup corn kernels. Cover and cook until okra and tomatoes are soft and the liquid has reduced, about 7 minutes. Season with salt. Gets better with a little rest. Make a day ahead and serve at room temp at a picnic.