Okra Curry Recipe
Many people have an aversion to okra but my flavorful recipes are a must-try, like my Vegan Stewed Okras And Tomatoes and Vegan Gumbo Recipe.Â
Okra Curry Recipe
Okra is a popular fruit here in the USA, enjoyed in Southern cuisine, especially in Louisianna. It is traditionally enjoyed in gumbo, stews, and fried.
I enjoyed okra in soups, steamed with fish, steamed with callaloo, while I was growing up in Jamaica. Okra is actually a fruit of the mallow species of plants, it is a cousin to hibiscus. It is prepared as a vegetable.
My okra curry is based on Jamaican flavors, the results were incredible. I served it with boiled yellow yam, Callaloo and my family loved it.Â
How To Get Rid Of Okra Slime?
It is believed that cooking okra quickly will get rid of its slime, that is the reason why most people love okra fried, grilled, or roasted.Â
Okra Curry Ingredients
- Okra – sold in most major supermarkets, make sure to get ones that are bright green without lots of blemishes.
- Vegetable oil – I used grapeseed oil
- Onion – added for flavor, I used yellow onion but white or red is fine.
- Garlic – I used fresh garlic for flavor.
- Ginger – freshly grated ginger gives the best flavor.Â
- Thyme – I used fresh thyme but you can substitute with 1/4 – 1/2 teaspoon of dried.
- Tomato – Roma tomato is great.
- Curry Powder – I love to make my own curry powder or use a blend of Chief and Betapac brand.Â
- Allspice – added for flavor.Â
- Scotch Bonnet Pepper – great to flavor your curry without the heat especially if you add it whole. You can substitute with 1/4 teaspoon cayenne pepper.
- Coconut Milk – canned coconut is a great substitute when fresh isn’t available.
- WaterÂ
- Salt – add salt to taste.Â
How To Make Okra Curry Recipe?
- Place okra in a colander and rinse under cold running water.
- Cut off the stems of the okra using a sharp knife. set aside.
- Heat oil in a large saucepan over medium-oil heat. Add onion, garlic, ginger, thyme, and cook stirring until onion is soft about 2 minutes.
- Stir in tomato and cook for one minute.
- Add curry powder, allspice, Scotch bonnet pepper, and stir. Cook for a minute.Â
- Add okra and stir to coat seasonings.
- Stir in coconut milk, water, and salt to taste. Bring the curry to a boil
- Cook for about 10 minutes or until okra is tender.
- Check the seasoning and add extra salt if necessary.
- Delicious served with rice or quinoa.
Other Vegan Curry Recipes To Prepare
- Jamaican Spicy Curry Potato
- Curry Cabbage
- Butternut Squash Coconut Curry
- Vegan Curry ‘Chicken’
- Jamaican Style Chickpea Curry
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Okra Curry Recipe
Equipment
- 1 saucepan
Ingredients
- 12 ounces okra
- 1 tablespoon cooking oil I used coconut oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 small tomato chopped
- 2 tablespoons curry powder
- 1/4 teaspoon ground allspice
- 1 Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper
- 1 cup coconut milk fresh or canned
- 1/4 cup water
- 1 teaspoon salt or season to taste
Instructions
- Place okra in a colander and rinse under cold running water.
- Cut off the stems of the okra using a sharp knife. set aside.
- Heat oil in a large saucepan over medium-oil heat. Add onion, garlic, ginger, thyme, and cook stirring until onion is soft about 2 minutes.
- Stir in tomato and cook for one minute.
- Add curry powder, allspice, Scotch bonnet pepper, and stir. Cook for a minute.
- Add okra and stir to coat seasonings.
- Stir in coconut milk, water, and salt to taste. Bring the curry to a boil
- Cook for about 10 minutes or until okra is tender.
- Check the seasoning and add extra salt if necessary. Delicious served with rice or quinoa.
I am looking forward to trying this recipe tonight. I have lots of frozen okra but was gifted some fresh okra and this will be the perfect recipe. Thank you. I enjoy all your recipes.
Delicious! Just made this with fresh okra from my garden. Wanted to try a new okra dish. It was so good! Will leftovers freeze well? I’d love to freeze lunch size portions for work.
We had this over rice topped with cilantro and it was fabulous! My husband is a meat and potatoes kind of guy and he didn’t mind the lack of meat one bit! It was packed with flavor and the spicy elements warmed the mouth but didn’t overwhelm you. Will definitely make again!!
Megan, I’m so happy you and your hubby enjoyed it. Thank you for sharing your feedback with us.
I am growing okra in my garden this year and it is producing well. Was looking for a “different” recipe and came across yours. Fabulous flavor. I did saute some boneless skinless chicken breasts that I had cut into 1 1/2″ chunks first and then followed the rest of the recipe exactly. We will definitely make again. Thanks for a wonderful recipe!
I’m happy you enjoyed my recipe, thank you for sharing your feedback with us!
Absolutely delicious ! I came across fresh okra …first of the season….in one of our local food stores. I was so excited as been years since I have seen okra looking so good.
Your recipe was enticing. I was excited to try it and did so for supper tonight. Delicious !! I will make again. FYI: I made the coconut milk from a ‘fresh’ coconut….that totally enhanced the meal. Thanks again for this creative yet not time consuming recipe.
Gwendolyn, I’m so happy you enjoyed it. Thank you for sharing your feedback, I can imagine how much better it tasted using fresh coconut milk.
Hi, Michelle,
I made this recipe tonight and had it over quinoa. I LOVE it! I think what makes it unique to the other curries I make is the addition of allspice. I ground whole seeds and it came to about double the amount, but tossed it all in. A+ for you! Dean in Upstate NY.
Hi Dean, I’m so happy you enjoyed my recipe. Yes, the allspice is amazing! Thank you for sharing your feedback with us.
I forgot to add that I had used a quart of home-canned tomatoes, which is lots of liquid, less flavour, so added a couple tablespoons of tomato paste. I also grated in 2 fresh turmeric roots. Your recipes look delicious and I am going to try many others! I am psyched to try ackee for the first time! Dean
Dean thank you for sharing your adjustments. I hope you enjoy ackee, I can’t eat enough of it when it is in season here.
Love it! Thank you for sharing this tasty recipe!
Anna, you are welcome. I’m happy you enjoyed it. Thank you for leaving a feedback. I appreciate it.
This Looks Amazing ! I Wonder If I Can Use Frozen Okra ?
Roberta, yes you can use frozen okra instead.
This was delicious! I used diced tomatoes instead of fresh but other than that followed the rest and it tasted great served over brown rice. Thank you!!
Christina, I’m so happy you enjoyed it. Thank you very much for sharing your adjustment, serving suggestion and feedback. I really appreciate it.
When you say “fresh” coconut milk, do you mean the beverage in the carton in the refrigerated milk section?
Fresh meaning the one made from scratch using real coconuts, if you don’t have then can coconut milk is the second-best option.
Hi Janet, use the one in a can, not the carton. :)