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Okra curry recipe

9 ratings

Try a different type of veggie curry: by adding okra. Simmering this versatile African fruit for up to 25 minutes makes it delightfully tender. Simple, spicy and super-tasty. Serve with chapattis, if liked. See method

Serves 4
20 mins to prepare and 40 mins to cook
190 calories / serving
Healthy
Dairy-free

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

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.
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.