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Okra and Tomato Curry
This Okra and Tomato Curry Recipe pairs Okra and Onion in a tangy Curry Sauce based on Tomatoes, Chili, and a traditional Madras spice blend.
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Servings:
4
as part of an Indian Meal
Author:
John Thompson
Ingredients
1 ½
cups
Okra
cut into 1 to 2-inch sections
1 540
ml
can Diced Tomatoes
½
small Onion
finely chopped
1
tbsp.
Madras Curry Powder
or any blend you prefer.
1
tbsp.
Black Mustard Seed
1
tsp.
minced Ginger
6
small dried Chilies
Pinch
Salt
Instructions
Heat 2 – 3 Tablespoons of Oil in a Pan over a moderate flame and add the Mustard Seeds.
When the seeds begin to pop, add the Chilies and stir-fry until the darken.
Add the Onions and the Ginger and, when the onion is soft, stir in the Curry Powder and the Salt.
Cook for a few seconds longer and add the Tomatoes. Cook until all is bubbling and the Tomatoes have started to break down a little.
Add the Okra, decrease the heat to a low-medium, and cook until the Okra are tender.
Serve while hot.