Okra Curry  Vegetables  64 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 2.36/5
Rating: 2.4/5 (22 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team