Coconut Curry Okra
Introduction
Today, we dive into a dish that's a celebration of warmth and spice, tailor-made to bring a vibrant zing to your table. This East African-inspired Coconut Curry Okra melds the heartiness of okra with the rich, aromatic flavors of coconut and spices, ensuring each bite is a delightful experience.
Ingredients
- 500g fresh okra, trimmed and sliced into half-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 green chili, finely chopped (optional for extra heat)
- 400ml coconut milk
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- 2 tbsp coconut oil
- Fresh cilantro, chopped for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the chopped onions, and sauté until they become translucent.
- Stir in the garlic, ginger, and green chili, cooking until they release their fragrance.
- Add the okra pieces to the skillet, stir well to combine with the aromatics.
- Sprinkle in the turmeric, cumin, and coriander powders, and mix thoroughly.
- Pour in the coconut milk and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the okra is tender and the sauce has thickened.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Serve this spicy and creamy Coconut Curry Okra with a side of fluffy basmati rice or warm chapatis for a complete meal. It’s not just a dish; it's a journey through the flavors of East Africa, made comforting and familiar in your own kitchen.
Nia
| Nutritionfacts | Calories: 250, Fat: 20g, Carbohydrates: 18g, Protein: 3g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Coconut |