Probably 10 minutes on high pressure would do the trick.

Made this for lunch. Used frozen okra and frozen silver queen corn from our garden. Very good. Makes a good quantity too. A keeper recipe. Thank you.

I’m so glad you like it!

This recipe is SOOOOO delicious! Kathy, I can’t thank you enough for creating it. It seriously tastes like something from a fancy restaurant!
One tip I have is to be sure to get good quality okra. I used some bad frozen okra once, and it was unpleasant. If you’d like to try this and they don’t readily have okra in your area, check the nearest Indian market as it sometimes turns up there.

I made this in my crockpot last night and let it cook while I slept (about 9 hours). The flavors are incredible! I used the lazy method and subbed onion powder for the diced onion. I also squeezed in some fresh lemon juice at the end when I added the salt and pepper just to add a little acidity. The only problem was that the okra and green pepper turned out way too soft, so I think my slow cooker may run a little hotter than most. Next time I’ll try the stovetop method instead for better texture.

I already own Vegan Slow Cooking and The Great Vegan Bean Book, so after trying this recipe I purchased The Easy Vegan Cookbook as well. Now I’m just anxiously awaiting the release of your new Instant Pot cookbook!

Thank you!