What is Okra and Bell Pepper Curry?
Okra and Bell Pepper Curry is a mouthwatering vegan dish that combines tender okra, vibrant bell peppers, and aromatic spices to create a delicious and nutritious curry. The dish has bold flavors and a satisfying texture, making it a favorite among both vegans and nonvegans alike.
Why I love making Okra and Bell Pepper Curry
Everyone in my family loves eating okra, except for my younger son, who finds it too slimy. So, I tried different ways of cooking it until I found one he enjoyed. Combining crunchy peppers and sweet onions with okra made a delicious dish that even he likes. This newfound recipe not only won his approval but also became a cherished favorite for the whole family!
How I cook my Okra and Bell Pepper Curry
I start by preparing the vegetables, trimming the okra and chopping it into bite-sized pieces along with the bell peppers and onions. Then, in a hot pan, I sauté the okra and bell peppers until they are lightly browned, setting them aside once done. In the same pan, I toast the whole spices until fragrant, then sauté finely chopped onions until translucent.
Next, I add ginger garlic paste and tomato sauce, followed by a mix of ground spices. After simmering for a few minutes, I return the sautéed vegetables to the pan and let everything cook together until tender. Finally, I garnish with fresh coriander and sesame seeds before serving.
Reasons To Love Okra and Bell Pepper Curry
1. Bursting with flavor from aromatic spices
2. A versatile dish that can be customized to taste preferences
3. Nutritious and wholesome, packed with vitamins and fiber
4. Vegan-friendly option for a satisfying meal
5. Easy to make with simple ingredients
This dish goes great with my mung dal and simple white rice!
Okra and Bell Pepper Curry
Equipment
- 1 Wok or wide pan
- 1 One Set of measuring cups
- 1 Set of Measuring Spoons
- 1 Cutting boards, Knives, etc
Ingredients
Main Ingredients:
- 1 pound okra
- 1 red or yellow bell pepper
- 1 medium onion
Curry sauce Ingredients:
- 1 small onion finely chopped
- 2 tbsp cooking oil
- 1/4 cup tomato sauce
- 1 tablespoon ginger garlic paste
Whole Spices:
- 1 teaspoon cumin seeds
- 3 whole cloves crushed
- 1 bay leaf
Ground Spices:
- 1/2 teaspoon turmeric powder
- 1 teaspoon paprika powder
- 1 teaspoon coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon amchur or chaat masala dry mango powder
- 1 teaspoon kasoori methi dried fenugreek leaves
- 1 tablespoon sesame seeds
Instructions
- Prepare the vegetables by trimming the okra and chopping each into three pieces. Chop the bell pepper into large pieces similar in size to the okra. Peel and quarter the medium onion, separating all layers to create large pieces.
- Heat 2 tablespoons of oil in a pan. Add the okra and sauté for a few minutes. Then add the bell peppers and onions. Sauté on high heat until the mixture is lightly browned. Transfer the sautéed vegetables to a plate.
- Heat 2 tablespoons of oil in the pan. Add cumin seeds, bay leaf, and crushed cloves Once the spices are fragrant, add the finely chopped onion and sauté until translucent.
- Add ginger garlic paste and tomato sauce to the onions. Mix well and sauté for a couple more minutes.
- Add the turmeric, ginger powder, coriander powder, Garam masala, and kasoori methi. Add prepared vegetables. Mix and saute for a few minutes. Cover the pan with a lid. Cook on low heat for 10 minutes, adding a few tablespoons of water if the mixture is too dry.
- After 10 minutes, check the tenderness of the vegetables. If they are done, boil off any excess liquid. Add amchur and sesame seeds and mix well. If you don't have amchur, you can use fresh lemon juice as a substitute.
- Transfer the curry to a serving bowl and garnish with fresh coriander and sesame seeds before serving.
Video
Notes
Why Try Okra and Bell Pepper Curry recipe
Okra and Bell Pepper Curry is not only a delicious and satisfying dish but also a nutritious option for anyone looking to incorporate more vegetables into their diet. The combination of okra, bell peppers, and aromatic spices creates a harmony of flavors that is truly irresistible. Plus, with the vegan option I make, there is no compromise on taste. Okra is rich in vitamins, fiber, and antioxidants, while bell peppers add a pop of color and additional nutrients. Whether you’re a seasoned cook or new to vegan cooking, this recipe is sure to impress.
Try these vegan recipes!
Vegan Jackfruit Koftas ( Kathal Koftas)
Instant Pot Aloo Masala( Spiced Potatoes)
Instant Pot Punjabi Rajma Masala
Okra and Bell Pepper Curry Cooking Tips and Techniques
1. Trim okra and chop into pieces of similar size for even cooking
2. Sauté okra on high heat to prevent it from becoming slimy
3. Toast whole spices before adding other ingredients for enhanced flavor
4. Adjust spice levels according to personal preference
5. Garnish with fresh herbs and sesame seeds for added freshness and texture
(FAQs) Okra and Bell Pepper Curry
Q: How to store Okra and Bell Pepper Curry?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can we freeze Okra and Bell Pepper Curry?
A: I would not recommend freezing this dish. It will lose texture.
Q: Can we make ahead Okra and Bell Pepper Curry?
A: Yes, you can prepare the curry ahead of time and reheat it before serving. It may thicken upon standing, so you may need to add a splash of water when reheating.
Q: I don’t eat onions and garlic, can I make this Curry without onions?
A: Yes, you can omit onions and garlic from the recipe. Simply skip the steps involving onions and garlic and proceed with the rest of the recipe as usual.
Explore my other vegan recipes here
