Spiced okra curry

Prep: 15 mins Cook: 30 mins


Serves 4
This dish from reader Arjmand Sheikh, passed down from her Indian great-grandmother, proves just how delicious okra can be

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal209
  • fat16g
  • saturates2g
  • carbs13g
  • sugars10g
  • fibre6g
  • protein5g
  • salt0.04g
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  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g okra, trimmed, washed, dried and sliced into 2cm pieces



    Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…

  • 2 tomato, diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red chilli, finely chopped (or ½ tsp powdered)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tsp ground coriander
  • handful fresh coriander, roughly chopped, to serve


  1. Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about 10 mins.

  2. Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.

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Comments (26)

baz44's picture

great recipe, loved it, thanks for sharing.

hipsdips's picture

So tasty & quick, served it with basmati rice. A great way to serve okra.
Will definitely make again when serving an Indian meal.

Olivine's picture

Wonderful, tasty, easy to prepare dish. It makes a perfect accompaniment to a tarka dal when served with home-baked naan breads. Recommended without reservation.

renata_kasprzak@o2.pl's picture

Simple and delicious.
I love okra and this is a great dish.
I slightly modified the recipe by adding more tomatoes, small glass of passata and two teaspoons of curry paste.

joannewall's picture

I have always enjoyed okra but never cooked it myself. Great recipe. Easy. Tasty. Added the cumin as suggested. Nice amount of spice. Will do it again.

daniconnell's picture

Amazing and the cheapest dish I have made in a long time. Living in Dubai okra is one of the cheapest veg around, thanks so much for this recipe!

I added a bit of cumin also when I added the ground corriander and instead of using diced tomato, I strained a tin of tomatoes and kept the juice. I added the tomatoes and then the juice at the end instead of the water. It was lush!

dizzyfish's picture

This has to be the most awful, tasteless dish I have ever made! Went in the bin after a few mouthfuls. AVOID AT ALL COSTS.

rachhach's picture

I halved this recipe and it still worked wonderfully. I also added cumin as suggested by someone in the comments, the smell whilst it was cooking had my mouth watering.

I've never had okra before, but I certainly will be having it again. Such a simple dish to make, this will definitely be one of my regulars.

mcemmabell's picture

Really simple and delicious. I've enjoyed okra many times, but this was my first attempt at cooking it. Was not sticky at all! Really tasty with some naan bread and raita. Definitely a simple dish that highlights the flavour and texture of the okra. Will make again.

ianthius's picture

I really liked it. I had to change the coriander for cumin as I can't stand coriander, but it was still great...many thanks!

tashimo's picture

Our first time trying okra, and must say, I was pleasantly surprised (both by the recipe and the vegetable). I used red onions and it tasted very very yummy.

Julia S's picture

We loved it! I am sure this will become a firm favourite. Now, anyone got a decent recipe for a mixed veg curry that does not use coconut or cashew? We want a dark gravy rather than a white one.

logosvegeater's picture

I make a very similar dish but with a slightly different mix of spices.
I like to cook the onions so they are browned when the Okra is cooked.

To speed up preparation I microwave the Okra for 4 minutes. The dish tastes just as good but cooking time is reduced.

mary_smig's picture

healthy and quick. Lovely for mid week healthy food.

veromalouin's picture

Fantastic dish, easy to make. The texture of the Okra was delicious!

julianaiwg's picture

Very nice, used this recipe to introduce my husband to okra, & he liked it. We halved the recipe, & used powdered chile negro rather than fresh or powdered red chili, & it was great.

cvfloren's picture

Going to give it a try tonight!

adamwilkinson's picture

I made a version of this as a side dish for a chicken madras. It was delicious. I must admit though, I added half a tsp of garam masala and a little splash of white wine vinegar to lift it towards the end of cooking. Real winner this :-)

naturalhabits's picture

Want to make something a little bit different while still being simple to prepare and tasty to eat? This is the recipe for you.

This is a really great dish if it will be your first time trying okra. It is easy to make and very tasty. The balance of spices is just right and combines well with the okra's distinct flavour.

Now a firm favourite in our household. Highly recommended.


Questions (2)

leilacz's picture

Do you think this recipe can be made in advance (a day?) and re-heated on the night?

goodfoodteam's picture

Hi leilacz, thanks for your question. We haven't tested reheating it so cannot guarantee perfect results but can see no reason why it wouldn't be fine to do so. Just make sure it's piping hot before serving and if you think it looks like it's drying out add an extra splash of water. Let us know how you get on. 

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