Okra and tomato curry with fresh ginger
Tender okra and onion in a dry, fragrant tomato masala, with no slime if you follow the one trick below.
- Time35 min
- LevelEasy
- Costabout £0.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Dry okra is the trick. Make sure it is completely dry before cutting, and do not cover the pan while it cooks.
- 2
Heat 2 tbsp oil in a large frying pan over a medium high heat. Fry the okra for 8 minutes, stirring now and then, until the edges are browned and it is no longer sticky. Tip onto a plate.
8 min - 3
Add the last spoon of oil and the cumin seeds. After 20 seconds add the onions and cook for 8 minutes until golden.
8 min - 4
Stir in the garlic, ginger and chilli for 1 minute, then the tomatoes and all the ground spices. Cook for 6 minutes until thick and jammy.
6 min - 5
Return the okra and toss for 3 minutes to heat through. Season with salt.
- 6
Finish with the lemon juice and fresh coriander. Serve with rice, dal or flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
