Okra Curry Recipe

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This Okra Curry Recipe is so flavorful and easy to prepare,  ready in only 20 minutes. Okra or ladyfingers cooked in a seasoned coconut curry sauce. Okra curry is delicious served with rice or quinoa. 

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

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. 

Okra trimmed in a white bowl

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. 

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. 
  • 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. 
  • Allspice – added for flavor. 
  • 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.
  • Water 
  • Salt – add salt to taste. 

Sauteed veggies in a large blue pot being stirred with a blue spoon

How To Make Okra Curry Recipe?

  1. Place okra in a colander and rinse under cold running water.
  2. Cut off the stems of the okra using a sharp knife. set aside.
  3. 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.
  4. Stir in tomato and cook for one minute.
  5. Add curry powder, allspice, Scotch bonnet pepper, and stir. Cook for a minute. 
  6. Add okra and stir to coat seasonings.
  7. Stir in coconut milk, water, and salt to taste. Bring the curry to a boil
  8. Cook for about 10 minutes or until okra is tender.
  9. Check the seasoning and add extra salt if necessary.
  10. Delicious served with rice or quinoa.

sauteed okra with onion, garlic, ginger, tomato in a large blue pot with a blue spoon

Other Vegan Curry Recipes To Prepare

  1. Jamaican Spicy Curry Potato
  2. Curry Cabbage
  3. Butternut Squash Coconut Curry
  4. Vegan Curry ‘Chicken’
  5. Jamaican Style Chickpea Curry

serving spoon holding okra curry over a large blue pot

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Nutrition

(Per serving)
  • Energy: 152 kcal / 635 kJ
  • Fat: 12 g
  • Protein: 3 g
  • Carbs: 10 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 15 min
  • Ready in: 30 min
For: 6 Servings

Ingredients

Instructions

  1. Place okra in a colander and rinse under cold running water.
  2. Cut off the stems of the okra using a sharp knife. set aside.
  3. 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.
  4. Stir in tomato and cook for one minute.
  5. Add curry powder, allspice, Scotch bonnet pepper, and stir. Cook for a minute. 
  6. Add okra and stir to coat seasonings.
  7. Stir in coconut milk, water, and salt to taste. Bring the curry to a boil
  8. Cook for about 10 minutes or until okra is tender.
  9. Check the seasoning and add extra salt if necessary. Delicious served with rice or quinoa.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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8 Comments
  1. Anna
    September 30, 2020

    Love it! Thank you for sharing this tasty recipe!

  2. Roberta
    August 15, 2020

    This Looks Amazing ! I Wonder If I Can Use Frozen Okra ?

  3. Christina Mansaray
    August 6, 2020

    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!!

    • Michelle Blackwood, RN
      August 7, 2020

      Christina, I’m so happy you enjoyed it. Thank you very much for sharing your adjustment, serving suggestion and feedback. I really appreciate it.

  4. Janet
    May 29, 2020

    When you say “fresh” coconut milk, do you mean the beverage in the carton in the refrigerated milk section?

    • Michelle Blackwood, RN
      May 29, 2020

      Fresh meaning the one made from scratch using real coconuts, if you don’t have then can coconut milk is the second-best option.