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Spiced okra curry

Spiced okra curry

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Rating: 5 out of 5.26 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal209
fat16g
saturates2g
carbs13g
sugars10g
fibre6g
protein5g
low insalt0.04g
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Ingredients

  • 5 tbsp olive oil
  • 400g onions , sliced
  • 500g okra , trimmed, washed, dried and sliced into 2cm pieces
  • 2 tomatoes , diced
  • 1 red chilli , finely chopped (or ½ tsp powdered)
  • 2 tsp ground coriander
  • handful fresh coriander , roughly chopped, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

Rating: 5 out of 5.26 ratings
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