The goods from “The Box” at Hollygrove Market & Farm in New Orleans.

Even though I try to Eat Local While Traveling, meals on the road are never as healthy or fresh as those made in my own kitchen.  One of my first stops since returning home Saturday was Hollygrove Market and Farm where I picked up “The Box” and made a dish straight from their convenient online meal plans – Tomato & Okra Curry.  Yup, I’m finally experimenting with okra beyond gumbo. It was bound to happen eventually.

Tomato & Okra Curry

-3 tomatoes (medium sized)

-3/4 lb. okra

-1.5 T of minced garlic

-1/4 c. butter

-2 teaspoons of curry (add more or less depending on your taste)

-1 t. salt (more or less depending on your taste)

-1/2 t. pepper

-juice of 1/2 of a key lime

1. Start by coring and chopping the tomatoes small & slicing the okra about 1/4 inch thick and keep in seperate bowls. Add 1/2 t. of salt to tomatoes and let sit while you are chopping garlic and heating pan.

2.Saute 1 T. of garlic in 2 T of butter. Wait until garlic is fragrant and then add okra, tomatoes, and curry powder. Cook over medium for no less than 10 minutes. The mixture will thin out the longer you cook as the vegetables release their juices. When finished, add remaing 2 T of butter, 1/2 T of minced garlice, and juice of 1/2 a key lime. Let sit until butter is melted, stir together, and then serve over brown jasmine rice of grits.