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“A variation of a Food & Wine Magazine favorite”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
  2. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
  3. Stir in the coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer.
  4. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.
  5. Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes.
  6. Stir in the lemon juice and cilantro.

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