Sequestration Meal #697

 

Here we have poor plating but good food: Basmati rice with lentil okra curry (veganized from Kitchen Confidante's recipe), garnished with chili oil and cilantro.

The recipe was easy to veganize; I just swapped chicken-style veggie broth for the chicken stock. Everything else was made in accordance with the recipe, though I did choose a chili oil garnish instead of olive oil because I wanted something spicier.

It's essentially okra and tomatoes with some curry spices and lentils and a bit of coconut milk, but that's a deceptively simple description. Okra is great; we should all eat more okra when we can. It's okra season, and that's one of the few times I can get okra at all in these northern climes. Sometimes, some places sell it frozen, though. I used a mixture of frozen and fresh okra in this because I had planned to make this earlier and couldn't, so not all of my original okra was salvageable. Although the frozen okra has a different texture than the fresh, it worked out fine, and honestly I wonder if I should just stick to frozen okra--except that you can't always trust it, if they've put the woody kind in. (This was not woody.)

Here I am, overthinking my okra. Anyway, I made a lot of this okra curry and so I have some frozen for later. I'm making sure I'm ready for the next season I find it too hard to cook.