Recipe By Mochi Puffs
Rating
Published Apr 4th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 2 servings Calories 456

This is okra in coconut milk curry. Very simple to make and great with rice and naan for a complete meal. A spicy and very creamy vegan curry that will even please non-vegans. If you like more spice, use more peppers or other spices to your liking.

Recipe Ingredients

  • 2 tablespoons olive oil
  • ½ bell pepper, seeded and sliced into strips
  • 2 jalapeno peppers, seeded and sliced into strips
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 1 teaspoon ground coriander
  • ½ teaspoon ground red pepper
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cumin seeds
  • ⅓ teaspoon ground cardamom
  • ⅓ teaspoon ground black pepper
  • ⅓ teaspoon ground cinnamon
  • 1 small tomato, sliced
  • ¼ cup golden raisins
  • 1 cup sliced okra
  • 1 cup coconut milk
  • 1 tablespoon water
  • salt to taste

Cooking Directions

  1. 1 Heat the oil in a large skillet; cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon; cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture; continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.
  2. 2 Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.

Nutrition Facts

  • Calories 456
  • Carbohydrate 30.5 g
  • Fat 38.4 g
  • Fiber 6.2 g
  • Protein 5.5 g
  • Saturated Fat 23.4 g
  • Sodium 27.1 mg
  • Sugar 15.3 g

Reviews

  1. I’ve made this again, as much as I love Okra, I really love the sauce in this recipe. Do I made it again without the Okra as a sauce over rice. Terrific!!!
  2. I made this as written and we really like it a lot. I have made the recipe twice as we have fresh okra and tomatoes (I may add a bit more okra and tomatoes) from our garden and we both think it is a delicious use of the okra and tomatoes. It is definitely a - Read more ...
  3. I doubled the spices since I used a whole can of coconut milk (which is about a cup and a half) and a can of drained diced tomatoes since our garden has stopped producing them for the year. Bulked it out a little more with onion and frozen green peas. If was probably a bit - Read more ...
  4. Fell in love with okra in India. For years I've been trying to find a recipe that tastes authentic--this is it! This has become a weekly meal and to my delightful surprise my 20 month old son LOVES it too. "More stars please. More stars please." The "stars" are the okra.
  5. Really good. I make this recipe a lot, and I've found that to keep it creamy like it is shown in one of the photos, I wait to add the coconut milk until the okra has finished cooking, and just let it get warm. Simmering the coconut milk seems to make mine break down and - Read more ...
  6. Used chicken instead of okra and added brown sugar to this. Brown sugar helped the dish a lot.
  7. Perfection! Unique and delicious. I modify nearly every recipe but I found this one perfect as written. YUM:)
  8. Love Inidan food and this recipe is simple and delicious! It's a great way to use up okra from the garden. Ready to make it again!
  9. I used only 1T oil, then I added onions and some more okra to the recipe. I used ground coconut and water instead of coconut milk. This made a wonderful meal!
  10. I love eating and cooking Indian food and this was a nice change from the go-to chick peas and veggies. The okra gives it a great almost sweet flavor. I used a little more jalapeno (I like things spicy) and 2 cups coconut milk so I had more sauce for my naan. I would make - Read more ...

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