Aromatic and flavorful okra curry, easy to prepare and perfect when paired with basmati rice.
Ingredients
- okra: 1 cup (fresh)
- coconut oil: 2 Tbsp
- yellow onion: 1 piece (diced, small)
- garlic: 3 clove (minced)
- fresh ginger: 1 tsp (grated)
- dried thyme: 0.5 tsp
- tomato: 1 piece (chopped, small)
- curry powder: 2 Tbsp
- ground allspice: 0.25 tsp
- Scotch bonnet pepper: 0.5 piece
- canned coconut milk: 1 cup
- vegetable broth: 0.25 cup
- Salt: 0 tsp (to taste)
Metric Conversion
Stages of cooking
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Place the okra in a colander and rinse under cold water. Cut off the stems and set aside.
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In a large saucepan, warm the coconut oil over medium heat. Add the onion, garlic, ginger, and thyme and cook, stirring, for about 2 minutes, or until the onion is soft.
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Stir in the tomato and cook for 1 minute.
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Add the curry powder, allspice, and Scotch bonnet pepper and stir. Cook for 1 minute.
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Add the okra and stir to coat it with the seasonings. Stir in the coconut milk, broth, and salt to taste. Bring the curry to a boil. Cook for 10 minutes, or until the okra is tender. Serve with rice.
