Curried Okra with Tomatoes is a delicious vegetable side dish for any meal. With sliced okra, juicy tomatoes, and fragrant spices, it’s tasty as it is healthy!
Okra is my all-time favorite, and I can seriously eat a good pound or two in one sitting, especially if they’re breaded and fried to a golden crisp. So when I found this curried okra and tomato, I was eager to try it. Good thing I always have a good stock of the vegetable in my fridge because I have the dish ready to enjoy in minutes without having to rush to the supermarket for ingredients.
The recipe was indeed delicious and worth my excitement. It’s a keeper. I paired the smothered okra with steamed rice and daing na bangus for lunch, and the combination was pure heaven!
How to Buy and Store Okra
- Choose bright green and firm but tender okra. Break off the end to check for freshness; it should snap rather than bend.
- Avoid pods that look shriveled and have brown spots or blemishes.
- Pick ones that are about 2 to 4 inches long. As the okra matures and grows in length, it can turn hard and fibrous.
- Very young okra have white seeds; brown and dried pips may be a sign of over-maturing.
- Do not wash the vegetable until ready to use. Store in a loose paper bag or plastic bag in the refrigerator for up to 4 days. To freeze, arrange in a single layer on a baking sheet, freeze until firm, and transfer to an airtight container.
How to remove slime
When cooked, Okra fingers are mucilaginous and usually release a thick, gluey substance. This characteristic “goo” contains soluble fiber as well as helps thicken stews such as pinakbet or gumbo, but the slippery texture can be offputting to some. Check my tips below on how to cook these lady’s fingers (almost) slime-free.
- Use young pods; the older the okra, the more slime it produces.
- Rinse and dry thoroughly as the moisture increases viscosity.
- You can flash fry them in a small amount of oil on high heat before adding them to the recipe.
- The acids in the tomatoes help control slime production, but you can also try soaking them in vinegar and water for about 30 minutes or spritzing them with lemon juice before cooking.
How to serve and store
- Enjoy this okra and tomato stew as a tasty and healthy side dish with your favorite grilled meat or fried fish.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a pan over medium heat to 165 F, adding more water or vegetable broth if needed. Or microwave at 1 to 2-minute intervals until completely heated, stirring well between intervals.
More vegetable recipes
Ingredients
- 1 pound okra
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 Roma tomatoes, chopped
- 1 tablespoon curry powder
- 1/8 teaspoon chili powder
- salt and pepper
- 1/2 cup water
Instructions
- Rinse the okra and pat dry. Trim the ends of the pod and cut into horizontally into about 1/2-inch lengths.
- In a wide pan over high heat, heat oil. Add onions and garlic and cook until softened.
- Add tomatoes and okra and cook, stirring regularly, for about 2 to 3 minutes.
- Add curry powder, chili powder, and salt and pepper to taste. Stir to combine.
- Add water and bring to a simmer. Lower heat, cover, and continue to cook for about 10 to 15 minutes or until vegetable is tender.
- Serve immediately.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Leave a Comment