Okra Tomato Curry with Coconut Milk
A vegan and gluten free side dish made with tomato, okra and coconut milk. The spices enhances the flavor and coconut milk adds the creamy texture to the tomato curry.
Servings: 4 people
Ingredients
- 2 tbsp Coconut oil
- 1 tsp Fennel seed
- 4 garlic, diced
- 2 Onions, diced
- 1 cup Okra, diced
- 1 Tomato, diced
- ½ tsp Turmeric powder
- ½ tsp Red Chili Powder
- ½ tsp Chicken masala powder
- 2 sprigs of Curry leaves
- 1 cup Grated coconut
- ½ cup Water
- Salt to taste
Instructions
- Heat oil in a large pot or pan over medium heat. Add the fennel seeds to the hot oil to pop it.
- Now add the diced garlic and onions ad cook until soft and translucent, about 3-5 minutes.
- Then add the diced okra and curry leaves and cook until the okra is not slimy. Keep mixing with a spatula to avoid sticking to the pan.
- Add turmeric, chili and masala powder ad mix until the spices are well combined.
- Add the diced tomato and salt ad mix well. Add a table spoon of water ad mix well. Cover ad cook until the tomato is well cooked.
- Meanwhile prepare fresh coconut milk. Add the grated coconut and water into a grinder. Grind well 2-3 minutes to get all the coconut milk. Using a strainer, separate the coconut milk into a bowl.
- After the tomatoes are cooked, reduce the flame and add the coconut milk. Stir the curry continuously to avoid the curdling of coconut milk.
- When you see fumes appear from curry, switch off the heat and remove from the stove. Keep stirring for a few seconds.
- Add salt if needed. Adjust the salt or spice depending on your taste preference.
Notes
- You can use canned coconut milk and tomatoes instead of the fresh ones in the recipe.
- Adjust the spices according to your preference.
- You can add curry leaves or cilantro to garnish the dish (My favorite is curry leaves).