Okra in a Delicate vegan yogurt Curry


300g natural vegan yogurt

3 tbsp gram flour

1 tsp black mustard seeds

1-2 fresh green chillies (depending on how hot you like it), finely chopped (seeds and all)

1 tsp finely grated peeled ginger

1 tsp ground turmeric

150g okra, top cut off and each one cut in half


Combine the yogurt and gram flour in a large bowl. Slowly add about 250ml cold water, whisking all the time to remove any lumps. Add enough water to make a soupy, pouring consistency. Set aside.

Warm 2 tablespoons of sunflower oil in a heavy-based saucepan, add the mustard seeds and cook over a high heat until they begin to pop, then add the chillies, ginger and turmeric and cook for a few seconds.

Add the okra, season with salt and stir. Cook over a high heat for 2-3 minutes, then reduce the heat and cook for a further 6-7 minutes. Stirring from time to time, until you can easily pierce a knife through a piece of the okra.

Pour in the yogurt mixture, stirring frequently to prevent lumps forming. When the mixture is almost boiling. Reduce the heat and cook for about 10 minutes over a low heat until thickens.

Taste the curry to check that it has lost the raw flour flavour, then adjust the seasoning taste.

Serve hot with plain boiled basmati rice and poppadoms


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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