Tomato and Okra Curry

Okra is packed with nutrients and tastes great in a simple tomato curry. This dish is best served as part of a shared meal with other curries such as dal (pictured).

Tomato and Okra Curry

Serves 4


2 tbs olive oil
500g okra, washed well and sliced
3 brown onion, halved and thinly sliced
3 large tomatoes, chopped
1 large pinch salt
2 small green chillies, finely chopped (deseed them if you want to reduce the heat)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
½ cup water


Heat the oil in a deep frypan and cook okra on a medium heat for about 10 minutes, stirring constantly.

 Remove the okra from the pan and add the onions, cook for 5 minutes or until translucent and starting to caramelise.

 Add the tomatoes to the onions and continue to cook for a few minutes. Add the salt, spices and green chillies, stir and continue to cook for another 5 minutes.

 Return the okra back to the pan with the water and simmer gently for 15 minutes.

 Check seasoning and serve.