Skip to content

We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Okra curry recipe

Okra curry recipe

4 ratings

See method

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 190 calories / serving
  • Healthy

Ingredients

  • 40ml sunflower oil
  • 350g okra, tops removed
  • 3 plum tomatoes, de-seeded and chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 2tsp ground cumin
  • 3tsp ground coriander
  • 1tsp turmeric
  • ½tsp chilli powder
  • ½tsp caster sugar
  • 250ml light coconut milk
  • salt
  • pepper

Each serving contains

  • Energy

    800kj
    190kcal     10%

  • Fat

    16g 23%

  • Saturates

    5g 25%

  • Sugars

    8g 9%

  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 9.6g Protein 4.1g Fibre 6.5g

Method

  1. Heat the sunflower oil in a large casserole dish over a medium heat until hot. Sweat the onion, garlic and ginger for 6-7 minutes, stirring occasionally until they start to soften. Add the ground spices, turmeric, chilli powder, caster sugar and some seasoning to the dish and stir well.
  2. Cook for a further minute, stirring occasionally, then add the whole okra and chopped tomatoes, stirring well to combine. Cover with the water and coconut milk, stir, then bring the mixture to a simmer. Simmer for 20-25 minutes until the okra is soft and tender. Adjust the seasoning as necessary. Serve in bowls.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus