I’ve been asked over and over for some easy, healthy and slimming vegetable curry recipes and today I bring you one of my all time favourite dishes - curried okra, traditionally known as ‘bhindi’ in Pakistan and India. It’s a super easy and healthy way to get your veg in, and I crave this almost on a weekly basis. Okra is widely available in supermarkets and speciality Asian stores, and it’s actually a fruit but we treat it like a vegetable by making delicious curries with it. And for good reason too because it’s packed full of fibre, antioxidants and heart-healthy nutrients. What’s not to love? It’s a simple, quick and easy dish that you just have to have in your monthly meal plan. I’ve yet to meet a person who dislikes this dish 😋 Recipe is below and in my highlights. Enjoy 🤗
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Serves 2 hungry people. You will need:
350g okra
1 onion, finely sliced
1 tspn cumin seeds
1 tbspn chilli, chopped (or to taste)
1 tbspn garlic, chopped
1 large tomato, chopped
1 tspn turmeric powder
1/2 tspn black pepper
1 tbspn coriander, finely chopped
Squeeze of lemon juice
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1. Wash and chop okra in to bite sized pieces. It will release a ‘slimey and gooey’ substance. This is normal and will be cooked off.
2. Heat 1 tbspn oil in a pot and fry the okra for a few minutes until they deepen in colour and soften slightly. Transfer to a plate.
3. In the same pot, add more oil if needed and fry onion until translucent. Add cumin seeds and fry for a minute before adding 1 tspn salt (or to taste).
4. Add garlic and chilli, and fry for a minute or two. You can add 1 tbspn chopped ginger if you like a bit of punch and additional flavour. Next add tomatoes and cook on medium heat for a couple of minutes till they soften and break down.
5. Now add the turmeric and black pepper and cook for a few minutes before adding back the okra. Add a splash of water, cover and cook on low heat for 10-15 mins or until the okra is soft and tender. Check regularly and stir very gently so that the okra doesn’t burn. Be careful not to overcook or they will turn to mush!
6. Next add a spritz of lemon juice and fresh coriander, stir and serve with naan/chapatti/rice.
