Recipe by Mochi Puffs
"This is okra in coconut milk curry. Very simple to make and great with rice and naan for a complete meal. A spicy and very creamy vegan curry that will even please non-vegans. If you like more spice, use more peppers or other spices to your liking."
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bell pepper, seeded and sliced into strips
jalapeno peppers, seeded and sliced into strips
minced fresh ginger root
ground red pepper
ground black pepper
salt to taste
I used only 1T oil, then I added onions and some more okra to the recipe. I used ground coconut and water instead of coconut milk. This made a wonderful meal!
Used chicken instead of okra and added brown sugar to this. Brown sugar helped the dish a lot.
I love eating and cooking Indian food, and this was a nice change from the go-to chick peas and veggies. The okra gives it a great, almost sweet flavor. I used a little more jalapeno (I like things spicy), and 2 cups coconut milk so I had more sauce for my naan. I would make this again. The leftovers were even better.
Perfection! Unique and delicious. I modify nearly every recipe, but I found this one perfect as written. YUM :)
This was an amazingly flavorful recipe and a creative way to use okra. Didn’t have cardamom or bay leaves but it still tasted beautiful without it. Next time I make this, I will be leaving the golden raisins out. Simple to make and healthy as well. Garnish it with cilantro and serve over a bed of rice.
Doubled the recipe. Used lite coconut milk.
Love Inidan food and this recipe is simple and delicious! It's a great way to use up okra from the garden. Ready to make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 346
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