I belong to the 50% of the world that doesn’t hate okra. In fact, I love it and would look into different ways of enjoying it in the summer months.
While we usually eat okra as a stew with tomatoes, this is a recipe inspired from an Indian restaurant where it was flavoured with spices and mixed with rice.
Rice with Curried Okra
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Place on high fire a medium/large pot filled with salted water.
When it comes to a boil add the rice.
Reduce the heat and simmer for about 22 minutes, stirring 2-3 times while cooking, until rice has softened but still a bit al-dente.
Remove from the heat and place in a colander to drain.
Immediately return to the pot,
and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed.
Fluff with a fork and serve.
Take a large sauté pan and place on medium fire. A minute later add the oil.
Wait for another minute to heat up and add the onions, sauteing for 4-5 minutes until softened.
Add the garlic,
and curry powder with the dry coriander.
and mix well for about 30 seconds until fragrant.
Immediately toss in the okra,
the peppers,
the remaining 2 tablespoons of the vinegar,
and sauté until a bit charred, about 10 minutes.
Increase the heat, add the tomatoes,
and toss for 2 more minutes.
Add the cherry tomatoes,
and the parsley,
season with the salt and pepper,
and mix well.
Once the okra has cooled a bit, mix with the rice,
garnish with the chilies and serve.
For more of my recipes with Okra press here.
Rice with Curried Okra
Servings: 8 People
Ingredients
For the Okra:
- 750gr Okra , thickly sliced about 1cm thickness
- 15 Cherry Tomatoes , halved
- 1 Yellow Onion , finely chopped
- 2 cloves Garlic
- 400ml Chopped Tomatoes , canned
- 1 tablespoon Mild Curry , powder
- 1 tablespoon , dry Coriander, ground
- 1 Red Chilli Pepper , Deseeded and sliced
- 1 red Bell Pepper , deseeded and diced to ½ cm size
- 3 tablespoons fresh Parsley , leaves picked and chopped
- 3 tablespoons fresh Coriander , leaves picked and chopped
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 4 tablespoons White Vinegar
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
For the Rice:
- 300gr Wild Rice
- 1 tablespoon Sea Salt
Instructions
- Start by washing and drying the Okra, then place in a flat dish, spread them not to be stacked on each other and drizzle on top with the vinegar. Place in the sun for an hour.
- Next step is making the rice. Place on high fire a medium/large pot filled with salted water. When it comes to a boil add the rice, reduce the heat and simmer for about 22 minutes, stirring 2-3 times while cooking, until rice has softened but still a bit al-dente.
- Remove from the heat and place in a colander to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed, fluff with a fork and serve.
- Back to the okra, take a large sauté pan and place on medium fire. A minute later add the oil, wait for another minute to heat up and add the onions, sauteing for 4-5 minutes until softened. Add the garlic and curry powder with the dry coriander and mix well for about 30 seconds until fragrant. Immediately toss in the okra, peppers, the remaining 2 tablespoons of the vinegar and sauté until a bit charred, about 10 minutes.
- Increase the heat, add the tomatoes and toss for 2 more minutes. Add the cherry tomatoes and the parsley, season with the salt and pepper and mix well.
- Once the okra has cooled a bit, mix with the rice garnish with the chilies and serve.
