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Okra and potato curry Recipe

Okra and potato curry
Source: delicious magazine


  • 500g new potatoes, halved, or quartered if large
  • 2 tbsp vegetable oil 
  • 200g okra, trimmed, halved lengthways
  • 1 large onion, finely chopped
  • 1 tsp ginger paste or 5cm piece ginger, finely grated
  • 1 tsp garlic paste or 2 garlic cloves, finely grated
  • 1 tsp nigella seeds
  • 1 tsp fennel seeds
  • 1½ tsp ground coriander 
  • ½ tsp ground turmeric
  • 1 green bird’s eye chilli, finely chopped
  • 2 tbsp tomato purée 
  • 500ml vegetable stock (or chicken stock if you’re not vegetarian)
  • Squeeze lemon juice
  • Handful fresh coriander leaves
  • Natural yogurt, lemon wedges, steamed basmati rice or naan bread to serve
  • Ingredient ending
Serves 2-3


  • Put the potatoes in a pan of salted boiling water and cook for 7 minutes, then drain and set aside. Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the okra for 5-7 minutes until starting to colour. Drain on kitchen paper. Set aside.
  • Heat the remaining oil in a large pan and add the onion. Cook for 5-7 minutes until starting to soften. Add the ginger and garlic and fry for 3-4 minutes. Add the nigella and fennel seeds, ground coriander and turmeric, then cook, stirring, for 2-3 minutes. If it starts to stick, add a splash of water.
  • Add the chilli and tomato purée, then add the cooked okra and potatoes. Add the stock and simmer for 15 minutes. Season, add a squeeze of lemon juice and scatter over the fresh coriander. Serve with yogurt, lemon wedges and rice or naan bread.

Side Dishes

A recipe from delicious magazine

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