Slow cooker recipes

Okra curry

OKRA CURRY
4
15M
3H
3H 15M

Ingredients

Method

1.

Heat oil in a large saucepan; cook onion, stirring, until soft and browned lightly. Add chilli, ginger and garlic; cook, stirring, until fragrant. Stir in spices; cook, stirring, 1 minute. Add tomato; cook, stirring, for 2 minutes.

2.

Transfer tomato mixture to a 4.5-litre (18-cup) slow cooker with okra and coconut milk; season. Cook, covered, on high, for 2½ hours.

This recipe serves 4 as a vegetarian main meal with rice, but you can also serve it as part of an Indian banquet to serve 8. Okra, also known as lady fingers, is a green, ridged, oblong pod with a furry skin. While native to Africa, this vegetable is used in Indian, Middle-Eastern and southern US cooking. It often serves as a thickener in stews. To freeze; pack into freezerproof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

Note

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