Spicy okra rocoto chilli curry

    35 min

    This is a quick side dish my kids love. Serve alongside a variety of dishes such as beef, fish or chicken.


    Bedfordshire, England, UK
    1 person made this

    Serves: 3 

    • oil, as needed for cooking
    • 1 onion, chopped
    • 1 (400g) tin KTC® okra
    • 2 fresh tomatoes, chopped
    • 1 teaspoon El Sabor de Casa® rocoto chilli paste
    • 1 teaspoon ground coriander
    • 2 tablespoons water
    • chopped fresh coriander, to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Warm a little oil in a large wok or frying pan over a medium heat. Add the onions, cooking until soft, about 4 minutes. Stir in the okra then 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 minutes.
    2. Lower heat, add ground coriander and cook for another 5 to 10 minutes. Add the water, cover and let simmer for another 4 to 5 minutes. Sprinkle with coriander and serve with basmati rice or chapati bread.


    Tinned okra may not be available in your local shops. Try searching online or in specialty shops.

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