Name: Okra curry
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4
Ingredients: 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

Ingredients

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

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

Women's Weekly Food

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