Ingredients:

  • 1 lb (450g) fresh okra, trimmed and sliced into 1/2-inch pieces
  • 1 cup yellow curry sauce (store-bought or homemade)
  • 1 tablespoon vegetable oil (canola or coconut)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 medium tomato, diced
  • 1 bell pepper (any color), diced
  • 1 cup coconut milk
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • Salt and black pepper to taste
  • Fresh cilantro, for garnish (optional)
  • Juice of 1 lime (optional)

Instructions:

  1. Prep the Ingredients: Trim and slice the okra, chop the onion, mince the garlic and ginger, and dice the tomato and bell pepper.
  2. Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté for around 2-3 minutes until it becomes translucent. Add the minced garlic and ginger, stirring for another minute until fragrant.
  3. Add Vegetables: Stir in the diced tomato and bell pepper, cooking for an additional 2-3 minutes until they soften.
  4. Incorporate Spices: Add the turmeric and cumin powder to the skillet. Stir for about 30 seconds to toast the spices, releasing their flavors.
  5. Combine Okra and Sauce: Add the sliced okra to the skillet and gently toss it to coat with the spices and aromatics. Cook for 5 minutes, allowing the okra to slightly soften.
  6. Add Curry Sauce: Pour in the yellow curry sauce and coconut milk, mixing well. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.
  7. Simmer: Reduce heat to low and allow the curry to simmer for about 10 minutes, stirring occasionally, until the okra is tender but not mushy.
  8. Finish and Serve: Remove from heat. If desired, stir in lime juice for a fresh touch. Serve hot, garnished with fresh cilantro, over rice or with flatbreads.