-
-
Add this recipe to your binder
This recipe is in your binder
-
Okra curry recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
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
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
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.
- 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.