Spiced okra curry

Spiced okra curry

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(26 ratings)

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


  • 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 tomatoes, 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, questions and tips

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ianthius's picture
17th Oct, 2011
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!
9th Jul, 2011
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
5th Jul, 2011
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.
8th May, 2011
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.
22nd Feb, 2011
healthy and quick. Lovely for mid week healthy food.
20th Feb, 2011
Fantastic dish, easy to make. The texture of the Okra was delicious!
2nd Feb, 2011
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.
14th Oct, 2010
Going to give it a try tonight!
27th Sep, 2010
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 :-)
25th Sep, 2010
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.


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