Okra and Green-Pea Curry

• 3 tablespoons cooking oil
• 2 onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon fennel seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
• 2 10-ounce packages frozen cut okra, defrosted
• 1 10-ounce package frozen peas
• 1/2 cup water
• 2 3/4 teaspoons salt
• 1 tablespoon lemon juice
• 1/2 cup chopped cilantro

1. In a Dutch oven, heat the oil over moderately low heat.
2. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
4. Stir in the fennel seeds, coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer.
5. Increase the heat to moderate.
6. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.
7. Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes.
8. Stir in the lemon juice and cilantro.

cooking oil, onions, garlic, ginger, fennel seeds, ground coriander, ground cumin, turmeric, cayenne, tomatoes, okra, frozen peas, water, salt, lemon juice, cilantro

Taken from www.foodandwine.com/recipes/okra-and-green-pea-curry (may not work)