To make this delight, I tried to keep the seasoning simple and not hot. It was eaten with Dahl Puri Roti that I made. This is how I created my curry. Remember, Curry (the blend of spices) must be cooked out before adding the main ingredients in your curry. Otherwise, you will find your curry graining and not very pleasant afterwards:
In a little oil I sauteed 1 Tsp of my jerk seasoning from my Caribbean Fusions cookbook.
I added 1 small shallot and 3 gloves of garlic diced fine to the hot wok.
After 1 minute, I then added 1 Tsp Jeera, 1 Tbsp Tumeric and cooked them for 30 seconds.
Throw in a handful of Okra and coat with seasoning and salt then dry fry for 2 minutes.
Add 1/2 cup of water and blend and cook for further 1 minute.
Now throw in a small bag or tin or Green Peas, String Beans and Brocolli.
As it continues to cook down, add 1 cup of coconut milk and 1/2 cup of water and salt to taste.
Now, finally cook down the curry until vegetables are fully cooked, not too soft and the sauce is thickened. Serve with your favourite Trini Roti or Plain Basmati Rice.