mirgraphy

With the blink of an eye and explosion around Sydney, 2012 is here. We greeted New Year sitting on a balcony overlooking the city, eating cheese and playing board games. I can only hope that 2012 will be just as chilled.

2011 in hindsight was a year of mostly ups with a few trips down the chasm. It’s probably the most active year I ever had, training for Warrior Dash, doing more running in general and doing the Inca Trip which is a highlight in itself. I wish I have more time to blog, to reflect, but in an action packed year time is not something I have buckets of. This year I would like to plan my time better, keep in touch with friends on a more regular basis and make sure my photos will see the light of day… There are many people I am grateful for being in my life, you know who you are and let’s continue rocking on in 2012.

As I said, I’m still sorting out photos from 2011 and trying to climb the blogging mountain, for a start here is the first Meatless Monday post for the year.

Taken from Good Food Magazine, this recipe for Spicy Okra Curry is incredibly easy and will be my staple whenever I have okra in my fridge.

Ingredients
5 tbsp olive oil
400g onions , sliced
500g okra , trimmed, washed, dried and sliced into 2cm pieces
2 tomatoes , diced
1 red chilli , finely chopped (or ½ tsp powdered)
2 tsp ground coriander
handful fresh coriander , roughly chopped, to serve
I added hard tofu to bulk up the  portion since I only have half the okra on hand, but this is completely unnecessary.

Instructions

Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about 10 mins.
Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.

PER SERVING
209 kcalories, protein 5g, carbohydrate 13g, fat 16 g, saturated fat 2g, fibre 6g, sugar 10g, salt 0.04 g