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25-Minute Vegan Okra Curry

25-Minute Vegan Okra Curry

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This 25-Minte Vegan Okra Curry is authentic, rich, creamy and packed with flavor! Made with okra, freshly ground spices and tomatoes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 388 kcal

Ingredients
  

  • 1 1/4 cups/200g of fresh okra washed, trimmed & roughly diced
  • 2- medium sized juicy tomatoes washed and chopped
  • 1 cup/220ml of coconut milk
  • 1/2 tsp of coriander seeds
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of smoked paprika
  • 1/3 tsp of fennel seeds
  • 1 clove of garlic - minced
  • 2 tbsp of freshly minced ginger
  • 1 tsp of sea salt flakes
  • 2 tbsp of olive oil
  • 4 tbsp of tomato purée

Instructions
 

  • Toast the coriander seeds, cumin seeds, and fennel seeds for 1 minute on a hot dry pan.
  • Then add the toasted spices to a pestle and mortar with the sea salt, paprika, ginger and garlic and mince everything together. (If using pre-ground spices, ignore these first 2 steps)
  • Heat the olive oil in a pan - then add the minced spices and cook for 30 seconds. Add the tomato purée and cook for another 30 seconds.
  • Add the chopped tomatoes and okra.
  • Stir fry everything on a medium heat for 4-5 minutes.
  • Add the coconut milk and 2-3 tbsp of water and lower the heat.
  • Summer for 2-3 minutes until it thickens.
  • Serve and enjoy!

Notes

Leftovers will keep well in the fridge for up to 3 days.

Nutrition

Serving: 1servingSugar: 2.2gFiber: 4.1gCalories: 388kcalFat: 16.4gProtein: 7.2gCarbohydrates: 24.3g
Keyword creamy, curry, dairyfree, dinner, okra, spices, tomatoes, vegan
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