Okra Masala Curry – Vegan & Plant-Based

Step 1: Prepare Okra

Top and tail the clean okra. Cut each okra piece into 1-2 inch long segments and place them in a prep bowl.

Step 2: Prepare Garlic, Chili, and Ginger

Thinly slice half of the big garlic bulb. Thinly slice the whole red chili into rings. Deskin and cube the small thumb of fresh ginger. Crush all the ginger and the other half of the garlic bulb using a garlic press.

Step 3: Prepare Tomatoes and Onions

Chop the tomatoes into 1-inch long, 0.5 cm thick slices. Prepare the 2 large onions by halving them, then halving them in the center, then slicing into 1-inch long, 0.5 cm wide slices.

Step 4: Fry Okra

Add a little olive oil to a frying pan on medium-high heat. Add the prepared okra to the pan and cook, turning regularly, until all pieces are golden brown. Remove faster-cooking pieces to prevent burning. Once all okra is golden, remove and set aside.

Step 5: Sauté Onions, Garlic, and Chili

Add a little more olive oil to the pan. Add the sliced onions and fry on medium-high for 3-4 minutes until they start to turn translucent. Add the sliced garlic and chili. Cook together for a couple of minutes until fragrant.

Step 6: Add Spices

Before the onions become fully translucent, add the crushed garlic and ginger. Add 1 tsp turmeric, 1 tsp chili powder, 2 tsp coriander powder, and 0.5 tsp garam masala. Stir in well.

Step 7: Reduce Tomatoes

Add all the chopped tomatoes. Stir in well. Let the sauce reduce down for about 10 minutes, stirring every couple of minutes, until saucy and squishy.

Step 8: Combine and Simmer

Add 500g tomato passata. Stir in well. Add the fried okra/ladies fingers and mix. (Optional) Add 1-2 cups of water if you like a saucier curry. Cover with a lid and cook for about 8 minutes, stirring every couple of minutes.

Step 9: Finish with Coconut Milk and Coriander

Add 1 tin of coconut milk for the last 2 minutes of cooking. Stir well. (Optional) Add fresh coriander for the final 30 seconds to 1 minute of cooking. Serve hot with brown rice, chapatis, or onion bhajis, garnished with fresh coriander.

• Allow time for the sauce to reduce for the best flavor and texture.

• Prepare all ingredients beforehand to ensure perfect cooking timings and a relaxed cooking experience.

• Remove faster-cooking okra pieces from the pan early to prevent burning and maintain their awesome flavor.

• If you prefer a saucier curry, add 1-2 cups of water during the simmering process.

• Add fresh coriander in the last 30-60 seconds of cooking for a vibrant, fresh taste.