EASY OKRA CURRY RECIPE
Made with frozen okra, this is one easy curry to cook up in a hurry. Delightfully flavorful and aromatic, this vegan curry needs only 11 easy-to-find ingredients.
Provided by Shashi
Categories Easier Sri Lankan Recipes
Time 25m
Number Of Ingredients 14
Steps:
- First off, peel the red onion, garlic cloves, and fresh ginger.
- Then, chop the onion, garlic, and ginger - but keep onion separated from ginger and garlic.
- Add oil to a large saute pan and add in the onion. Cook onion on medium heat for 10 minutes, stirring often.
- Then add in the chopped ginger and garlic and saute about 2 minutes.
- Add in the coriander, turmeric, chili powder, smoked paprika, and saute about a minute - while mixing well so all ingredients incorporate.
- Then add in the tomato paste, coconut milk, water, and frozen okra. Give this a good stir then cover and let simmer for about 4- 5 minutes over medium heat.
- When done, uncover and remove from heat.
- Season with salt and pepper to taste.
- Serve garnished with cilantro and chili flakes. Enjoy with rice or roti.
Nutrition Facts : Calories 142 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 115 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
EASY INDIAN STYLE OKRA
My Indian friend taught me how to make this easy traditional Indian okra recipe using fresh okra and spices in a skillet.
Provided by CALIGAL76
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 11.1 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 4.3 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 72.2 mg, Sugar 2.5 g
OKRA TAMARIND CURRY
Cheap and delicious, this soupy vegetarian curry goes wonderful with cooked rice. Anti-veggie eaters love this enough to go for seconds, and are surprised that 'okra tastes good!' Serve with rice.
Provided by Sarah Garland
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil over medium heat in a large, deep skillet. Add okra and cook until the 'stickiness' of the okra is no longer visible and they begin to brown, about 10 minutes. Remove from heat and set cooked okra aside in a bowl.
- Heat remaining tablespoon of olive oil over medium heat in the same skillet. Add mustard seeds and cook until the seeds pop and are fragrant, about 5 minutes; add curry leaves and cook until fragrant, about 30 seconds.
- Stir in onions and garlic and cook until softened and brown, about 5 minutes. Mix in cooked okra and tomatoes; cook until they begin to stew, 3 to 5 minutes. Add cumin, salt, coriander, turmeric, and black pepper; mix well.
- Pour in water and bring mixture to a boil. Reduce to a simmer and cook until thickened, 3 to 5 minutes. Remove from heat and stir in cilantro and tamarind concentrate. Serve.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 8.8 g, Fat 6 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 1066.4 mg, Sugar 4 g
VEGETARIAN OKRA CURRY
Make and share this Vegetarian Okra Curry recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 38m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare okras for cooking by removing ends and cutting into 1-2-inch pieces.
- In a skillet, heat oil over medium heat and add okra.
- Sauté until all of the sticky juices become dry.
- Remove from skillet and set aside.
- In the same skillet with the remaining oil, add tomatoes and spices.
- Cook over low heat until paste-like.
- Add onions and sautéed okra.
- Stir, cover and let simmer over low heat for 10-15 minutes.
- Transfer to a serving dish and garnish with garam masala or black pepper.
Nutrition Facts : Calories 366.8, Fat 27.9, SaturatedFat 2.1, Sodium 608.8, Carbohydrate 28.5, Fiber 9.7, Sugar 8.3, Protein 6.5
CURRIED OKRA WITH CHICKPEAS AND TOMATOES
An easy Curried Okra recipe
Categories Ginger Tomato Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Curry Chickpea Vegan Okra Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 12
Steps:
- If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.
QUICK OKRA CURRY
Just a quick Indian vegetarian dish! You can use fresh or frozen okra. Fresh okra will take slightly longer to cook.
Provided by Ranikabani
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in oil until golden brown.
- Add spices and half cup water.
- Saute for two minutes on medium heat.
- Add okra, salt, and rest of water.
- Cook covered for 5 minutes.
- Add tomatoes. Cover and cook until okra is cooked (15-20 min) on medium heat.
Nutrition Facts : Calories 101.5, Fat 7.4, SaturatedFat 0.6, Sodium 7, Carbohydrate 8.7, Fiber 2.5, Sugar 3.6, Protein 1.8
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