This okra curry is a flavorful, aromatic dish made with warm spices, tomato paste, and coconut milk, and it comes together in about 25 minutes. It's naturally vegan and gluten-free, and it needs only 11 easy-to-find ingredients. If you've avoided okra because of the slime factor, this method keeps it from turning gummy, so you get a rich, well-spiced curry instead.
Ingredients
- 12 oz package frozen okra
- 1 tbsp olive oil
- 1 Red onion
- 3 cloves garlic
- 1 inch chunk of ginger
- 4 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Chili powder
- 2 tsp Smoked paprika
- 2 tbsp Tomato paste
- 1/2 cup Coconut milk (I used Chaokoh brand)
- 1/4 cup vegetable stock or water to thin the curry
- Salt and pepper to taste
- OPTIONAL - cilantro / chili flakes to garnish
Instructions
- First off, peel and finely chop the red onion, garlic cloves, and fresh ginger. Keep the onion separate from the ginger and garlic.
- Add oil to a large sauté pan and add the onion. Cook the onion over medium heat for 8-10 minutes, or until the onion is lightly golden brown. Stir often so the onion does not burn.
- Then add in the chopped ginger and garlic and sauté for about 2 minutes.
- Add the coriander, turmeric, chili powder, and smoked paprika. Sauté for about a minute, stirring well so all ingredients are well incorporated.
- Then add the tomato paste, coconut milk, and frozen okra. Give this a good stir.
- Cover and let simmer for about 4- 5 minutes over medium heat.
- When done, uncover and remove from heat.
- If the curry is too thick, stir in the vegetable stock or water. Season with salt and pepper to taste.
- Serve garnished with cilantro and chili flakes. Enjoy with rice or roti.
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Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 84mg | Potassium: 504mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 2mg
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