Indian Curried Okra


Serves: 4-6, Prep: 10 mins, cooking: 10 mins.



3 tbsp. virgin coconut oil

1 medium onion, chopped

2 garlic cloves, crushed

500g fresh okra, halved

1 mild green chilli, chopped

1 red chilli, chopped

½ tsp. cumin seeds, ground

½ tsp. fresh ginger, finely grated

½ tsp. coriander seeds, ground

1 tsp. curry powder

¼ tsp. ground black pepper

¼ cup vegetable stock

1 tsp. sea salt

1 bunch of fresh coriander, finely chopped

Bulla plain Greek yoghurt  for serving.


In a large frying pan melt coconut oil over a medium heat, add the onion, garlic and cook until tender. Add the cumin, ginger, coriander, curry powder, to brown.

Add the okra, chillies and salt and pepper, cook for a few minutes, then reduce the heat add the stock and cover the pan.

Cook for 10 minutes, stirring occasionally until okra is tender.

Add the coriander and serve with a spoonful of yoghurt on top.