Okra Curry Recipe (Easy & Not Slimy)

Tasty okra curry in a bowl with rice in another bwl

Okra Curry Recipe (Easy & Not Slimy)

4.38 from 16 votes

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Author: Shashi

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

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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.

Nutrition

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