Okra rocks because it is packed with vitamin C and K.

Ingredients

40g oats

100g yoghurt or 2 tbsp

1 egg

1 tbsp agave nectar (optional)

1 tsp milled seeds (optional)

80g raspberries

Method

Heat oil and add 250g of frozen/fresh okra to a frying pan (if fresh and whole slice into smaller pieces) and cook for 10mins.

Finely dice your onions and add them to a separate pan with a splash of olive oil and cover with a lid on a medium to low heat.

Add your spices (and chilli powder if using) and salt to a small bowl to be added later.

Once your onions are softened add a tbsp of unsalted butter and your tbsp of garlic and ginger paste and leave to simmer for a few minutes.

Add your spices to your onions and cook for 2 minutes then add the tomatoes, place the lid on and leave to cook on a medium heat.

Remove your okra once softened – you may notice it is sticky, this is normal, if it is, continue to cook for a few more minutes.

Add your okra to your sauce stirring well and leave to cook for a further 8-10minutes, without the lid., Add a handful of fresh coriander and serve.

Served

The EasyTots Marbellous Bowl, View our EasyTots Bowls Here

Click here to see more EasyTots family and baby led weaning friendly Recipes.

Pin It on Pinterest

Share This