Okra Curry  Vegetables  213 reads

Okra Curry

Sunflower oil 40 ml
Onion 1, finely chopped
Garlic 2 cloves, minced
Ginger 2 1/2 cm fresh root, peeled and minced
Cumin 2 tsp, ground
Coriander 3 tsp, ground
Turmeric 1 tsp
Chilli powder 1/2 tsp
Sugar 1/2 tsp, caster
Okra 350 g, tops removed
Tomato 3, deseeded and chopped
Water 250 ml
Coconut milk 250 ml, light

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 the okra curry in bowls.

serves 4

Rating 2.62/5
Rating: 2.6/5 (55 votes)
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