This Coconut and Okra Curry is perfect for a family dinner or to impress friends. It's super creamy and delicious and is a great alternative vegetarian dish.
Prep time:20 minutesminutes
Cook Time:25 minutesminutes
Total time:45 minutesminutes
Keywords: coconut and okra curry, coconut curry, coconut milk free curry, curry with mango, delicious, dinner, Indian food, okra
Portions: 4servings
Ingredients
2cupsdiced okra
Olive oil to taste
1diced onion
1diced tomato
2tspturmeric powder
2tspcumin powder
1tsppaprika powder
Salt to taste
½diced mango
1tbsppeanut butter
1cancoconut milk
½ lime juice
Coriander to taste
Rice as a side dish
Instructions
Start by sauteing the okra in olive oil until they start to become less sticky. Set aside.
Saute the onion in olive oil until soft and translucent.
Add the turmeric, cumin, and paprika, and let it toast well.
Add the tomatoes and cook until softened.
Add the mango and let them cook for 1 to 2 minutes.
Next, add the peanut butter and stir well until it melts into the mixture.
Add the coconut milk and let it boil, stirring occasionally and mash it all together.
Add the okra and let it cook until it comes to a boil.
Adjust the seasoning, adding salt if necessary.
Turn off the heat, squeeze the juice of ½ lemon and stir well.
Sprinkle with coriander and serve with basmati rice.
Notes
I use basmati rice because it goes great with curry recipes, but you can use the rice of your preference.This recipe is made with okra, but you can adapt it for other ingredients like squash, eggplant, zucchini, leguminous plants, or even chicken or fish, and you don't need to saute it first.