Description
This rich and creamy yellow curry sauce pairs beautifully with tender okra, creating a comforting and flavorful dish. Made with coconut milk, aromatic spices, and fresh vegetables, this curry is perfect for serving over rice or alongside naan. Whether you’re looking for a vegan meal or a delicious side dish, this yellow curry with okra is a must-try!
Ingredients
For the Yellow Curry Sauce:
• 1 tablespoon coconut oil or vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon yellow curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder (optional, for heat)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon sugar or maple syrup
• 1 cup coconut milk
• 1/2 cup vegetable broth (or water)
• 1 teaspoon soy sauce or tamari
• Juice of 1/2 lime
For the Okra:
• 1 1/2 cups fresh okra, trimmed and sliced
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
Instructions
Step 1: Preparing the Okra
1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the sliced okra and sauté for 5-7 minutes, stirring occasionally, until slightly tender and lightly browned.
3. Sprinkle with salt and pepper, then set aside.
Step 2: Making the Yellow Curry Sauce
4. In the same pan, heat 1 tablespoon of coconut oil.
5. Add the chopped onion and sauté for 3-4 minutes until translucent.
6. Stir in the garlic and ginger, cooking for another minute.
7. Add the curry powder, turmeric, cumin, and chili powder. Stir for 30 seconds to toast the spices.
8. Pour in the coconut milk and vegetable broth, stirring well.
9. Add salt, sugar, and soy sauce, then let the curry simmer for 5-7 minutes until slightly thickened.
10. Squeeze in fresh lime juice and stir.
Step 3: Combining the Curry and Okra
11. Add the sautéed okra into the curry sauce and stir to coat.
12. Let everything simmer for 2 more minutes to absorb the flavors.
Step 4: Serving
13. Serve hot over steamed rice or with warm naan.
14. Garnish with fresh cilantro or sliced red chilies for extra flavor.
Notes
• If you prefer a thicker curry, let it simmer longer or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.
• For extra protein, add chickpeas or tofu to the curry.
• If using frozen okra, thaw and pat dry before cooking to reduce sliminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Indian / Thai Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Yellow Curry, Okra Curry, Vegan Curry, Coconut Curry, Indian Curry, Thai Curry, Spicy Okra, Vegetarian Curry