Indian okra in coconut curry

Indian okra in coconut curry


32 people made this

About this recipe: This curry is made from simmering okra in a curry spiced coconut milk. It's delicious served with freshly cooked plain rice and naan bread. Adjust the heat of the curry according to your taste.

le petit haricot

Serves: 2 

  • 2 tablespoons olive oil
  • 1/2 pepper, seeded and sliced into strips
  • 1-2 Scotch bonnet chillies, seeded and sliced into strips
  • 1 tablespoon finely chopped fresh root ginger
  • 1 tablespoon finely chopped garlic
  • 2 bay leaves
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cumin seeds
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 small tomato, sliced
  • 4 tablespoons raisins
  • 100g okra, sliced
  • 250ml coconut milk
  • 1 tablespoon water
  • salt to taste

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

  1. Heat the oil in a large frying pan; cook and stir the pepper in the hot oil until softened slightly, about 3 minutes. Stir the Scotch bonnets, ginger, garlic and bay leaves into the pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, cayenne, 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. Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the frying pan and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.

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Reviews (1)


Delicious! We doubled the recipe because I had a lot of okra, and used chopped cranberries instead of raisins. - 09 Jan 2016

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