Spiced okra curry

30-60 minutes 4 servings 400 kcal or less chilli chillies coriander curry indian recipes mains ocra okkra okra olive oil onion onions reader recipe tomato tomatoes vegan vegetable curry vegetarian curry

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Source

Ingredients

5 tbsp olive oil

400g onions , sliced

500g okra , trimmed, washed, dried and sliced into 2cm pieces

2 tomatoes , diced

1 red chilli , finely chopped (or ½ tsp powdered)

2 tsp ground coriander

handful fresh coriander , roughly chopped, to serve

Method

Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about 10 mins.

Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.