FreeFrom Okra with button mushrooms and cashew nuts
Corn, cow’s milk, egg, gluten, lactose, nightshade, soya and wheat free; can be nut free
You can use this as a light lunch dish or as a vegetable with a meat or fish. The ‘sliminess’ which people sometimes associate with okra, disappears completely.
2 tbsp olive oil
2 medium leeks, trimmed and finely sliced
250g / 9oz okra, topped and tailed and sliced thickly
1 reasonable size courgette (zucchini), grated
250g / 9oz button mushrooms, wipe and halved if they are a bit big
80g / 3oz roasted, salted cashews nuts – if you cannot eat nuts, substitute with lightly roasted pine nuts, sunflower or pumpkin seeds
sea salt and freshly ground black pepper
optional – a handful of fresh dill, parsley or
coriander (cilantro), chopped small
Heat the oil in a heavy pan and add the leeks and okra. Cook briskly but without burning for a couple of minutes then add the grated courgette (shredded zucchini).
Continue to cook for another few minutes then add the mushrooms. Stir well, cover the pan and cook gently for a further five minutes.
Add the nuts then season to taste – you may not need much salt if you are using salted nuts.
Serves at once, sprinkled with a few fresh herbs if you wish.
Serves 4 – per portion
Calories 215 Kcals
17g Fat (3g Sat fat, 10g mono, 3g poly)
8g Carbohydrate of which 4g Sugar
5g Fibre, 67g Sodium, 0.17g salt
Good Source: Vitamin B1, B6, C, magnesium, copper, folate
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