Okra curry

  • 15 mins preparation
  • 3 hrs cooking
  • Serves 4
  • Print


Okra curry
  • 1/4 cup (60ml) peanut oil
  • 2 large brown onions (400g), sliced thinly
  • 2 fresh long green chillies, quartered lengthways
  • 4 centimetre (1½-inch) piece fresh ginger (20g), grated
  • 5 clove garlic, crushed
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 2 medium tomatoes (300g), chopped coarsely
  • 1 kilogram (2 pounds) okra, trimmed
  • 2 1/2 cup (625ml) coconut milk


Okra curry
  • 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.

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