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Easy, Delicious, LowFat Curry Recipes
Mushroom Okra Curry Recipe

Mushrooms - 450g (quartered)
Okra - 225g (trimmed and cut into 1/2 inch slices
Canned tomatoes - 400g
garlic - 4 cloves (chopped)
Ginger - 1 tbsp (chopped)
Red chilies - 2 to 3 (chopped)
Water - 3/4 cup
Oil - 1 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Cardamom pods - 2 (seeds removed and crushed)
Ground turmeric - 1 pinch
Cilantro - 2 tbsp (chopped)
Cooked white rice - to serve with curry

For mango relish:

Ripe mango - 1
Garlic - 1 clove (crushed)
Onion - 1 (finely chopped)
Ginger - 2 tsp (grated)
Red chili - 1 (finely chopped)
Pinch of salt and sugar

  • To make the mango relish, peel the mango, and get rid of the core inside. Use a food processor to mash it up.
  • Add in the rest of the relish ingredients and mix well. Set aside.

For the main dish:

  • Place garlic, ginger, chilies and 3 tbsp of water in a blender. Blend until smooth.
  • Heat oil in pan and add coriander seeds, cumin seeds, cardamom seeds, and turmeric. Let it sizzle for a minute or so.
  • Add the paste from the blender.
  • Add tomatoes, water, mushrooms, okra. Stir and bring to a boil. Reduce the heat and let it simmer for 5 to 10 minutes. Cook until the okra is tender.
  • Mix in the chopped cilantro and serve with rice and mango relish.

If you're looking for more healthy, and low fat recipes click here for a delicious Chinese cookbook filled with tasty, low fat, and vegetarian recipes.

*4.6g of fat per portion

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