Vegetarian Okra Curry Food

EASY OKRA CURRY RECIPE

Easy Okra Curry Recipe image

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

Time 25m

Number Of Ingredients 14

Ingredients

12 oz pkg Frozen okra
1 tbsp olive oil
1 Red onion
3 cloves ginger
1 inch piece of fresh garlic
4 tsp Coriander powder
1 tsp Turmeric powder
1 tsp Chili powder
2 tsp Smoked paprika
2 tbsp Tomato paste
1/2 cup Coconut milk (I used chaokoh)
1/4 cup Water
Salt and pepper to taste
OPTIONAL - cilantro / chili flakes to garnish

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

VEGETARIAN OKRA CURRY

Vegetarian Okra Curry image

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

Ingredients

2 lbs fresh okra, washed and patted dry
1/2 cup canola oil
1/2 lb yellow onion, chopped
7 cloves garlic, crushed or 2 teaspoons garlic powder
1 lb tomatoes, peeled and dried
1 teaspoon red pepper powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon salt

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

OKRA TAMARIND CURRY

Okra Tamarind Curry image

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

Ingredients

2 tablespoons olive oil, divided
1 ½ cups frozen cut okra, thawed
¼ teaspoon black mustard seeds
3 curry leaves, or more to taste
1 medium onion, sliced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons ground cumin
2 teaspoons salt, or to taste
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon ground black pepper
½ teaspoon red-pepper flakes, or to taste
2 ½ cups water
¼ cup chopped fresh cilantro
½ tablespoon tamarind concentrate

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

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