Okra Curry Recipe – Coconut Milk & Spice Blend Indian Dish

Last Updated on 2 months by Neha Deshmukh

Okra Curry Recipe – Coconut Milk & Spice Blend Indian Dish

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? And this Okra Curry – or Vendakka Curry as we call it at home – is one of my absolute favorites. I first made this when I was craving something simple, yet packed with flavor, and it quickly became a regular in our kitchen. The combination of tender okra, a fragrant spice blend, and creamy coconut milk is just divine. It’s surprisingly easy to make, even on a busy weeknight, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This okra curry is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s easy – perfect for beginner cooks or anyone short on time. And most importantly, it’s bursting with flavor! The spices create a beautiful warmth, balanced by the sweetness of the coconut milk. Plus, it’s a fantastic way to enjoy okra, even if you’re usually a little hesitant.

Ingredients

Here’s what you’ll need to create this delicious okra curry:

• 1 lb okra / vendakka
• 3 tablespoon coconut oil
• 8-10 curry leaves
• 1 teaspoon brown mustard seeds
• 1 large red onion
• 1 teaspoon minced ginger
• 3 Thai green chillies
• 1 large tomato
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne
• 1 teaspoon garam masala
• 1 can coconut milk (400ml / 13.5 oz)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Okra/Vendakka Varieties: You can use any type of okra for this recipe. Lady’s fingers are a common variety, but feel free to experiment!
• Coconut Oil – Regional Preferences & Alternatives: Coconut oil is traditional in South Indian cooking and adds a lovely flavor. If you don’t have it, you can substitute with vegetable oil or sunflower oil, but the flavor will be slightly different.
• Spice Blend – Exploring the Flavors: Don’t be afraid to adjust the spices to your liking! The cayenne pepper adds a nice kick, but you can reduce it or omit it altogether if you prefer a milder curry.
• Coconut Milk – Full Fat vs. Light: I recommend using full-fat coconut milk for the richest, creamiest curry. However, light coconut milk will work in a pinch – just be aware that the curry won’t be quite as thick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the okra thoroughly and pat it completely dry. This is key to reducing sliminess. Trim the ends and cut the okra into 1-1.5 inch pieces.
2. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add the okra and sauté until the edges start to brown – this usually takes about 5-7 minutes. Remove the okra from the pan and set it aside.
3. Add the remaining tablespoon of coconut oil to the pan. Add the sliced red onion, minced ginger, and green chilies. Sauté until the onions soften and turn translucent, about 3-5 minutes.
4. Now, add the chopped tomato, turmeric, coriander, black pepper, cayenne pepper, garam masala, and salt. Cook until the tomatoes soften and break down, another 5-7 minutes.
5. Gently mix in the sautéed okra.
6. Pour in the coconut milk and bring the curry to a simmer. Reduce the heat to low-medium and let it simmer for 3-5 minutes, or until the curry thickens slightly.
7. Finally, garnish with fresh curry leaves and serve warm with rice or flatbread.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan when sautéing the okra. Work in batches if necessary to ensure it browns nicely.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• A squeeze of lime juice at the end brightens up the flavors beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you like it spicy, add another green chili or a pinch more cayenne pepper. For a milder curry, remove the seeds from the green chilies or omit the cayenne altogether.
• Regional Variations (South Indian vs. North Indian): In South India, you might add a pinch of asafoetida (hing) along with the mustard seeds for extra flavor. North Indian versions sometimes include a dollop of yogurt.
• Festival Adaptations: During festivals, my mom would add small cubes of paneer (Indian cheese) to make it extra special!

Serving Suggestions

This okra curry is incredibly versatile. It’s fantastic with:

• Steamed basmati rice
• Roti or naan
• Paratha
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

• How do I reduce the sliminess of okra? Washing and thoroughly drying the okra is the most important step. Sautéing it until slightly browned also helps.
• Can I use frozen okra in this recipe? Yes, you can! Just thaw it completely and pat it dry before using.
• What is a good substitute for coconut oil? Vegetable oil or sunflower oil work well, but the flavor won’t be quite the same.
• Can this curry be made ahead of time? Yes, you can make it a day or two in advance. The flavors actually develop even more overnight!
• What type of rice or flatbread pairs best with this okra curry? Basmati rice is a classic choice, but roti or naan are also delicious.
• How can I adjust the heat level of this curry? Adjust the amount of cayenne pepper and green chilies to your liking.