Vegetarian · SHARING
29 August 2017
Okra & Egg Curry with Rice and Fragrant Herbs
First published in delicious.
Okra and egg in a fragrant curry with rice and fresh herbs. Simple, warming and packed with flavour.
Ingredients
- 2 tbs olive oil
- 1 red onion, thinly sliced
- 2cm piece (10g) ginger, finely grated
- 3 cloves garlic, crushed
- 2 tbs garam masala
- 2 x 400g cans crushed tomatoes
- 250g okra, trimmed
- 8 eggs
- 2 green chillies, seeds removed, finely chopped, plus extra, to serve
- 2 sprigs curry leaves, leaves picked, plus extra fried leaves, to serve
- Steamed basmati rice, naan bread, yoghurt, coriander, to serve
Method
- Heat oil in a large non-stick pan over medium heat. Add onion, ginger, chilli, curry leaves and garlic. Cook for 5 minutes or until soft.
- Add garam masala and cook for a further 1 minute or until fragrant. Add tomatoes plus ¾ cup (180ml) water, and stir to combine.
- Bring to the boil, then lower heat to a simmer, and cook, stirring occasionally, for 5 minutes or until sauce has thickened. Add okra, stir to coat, and simmer for 7 minutes. Season.
- Meanwhile, in a large saucepan, soft-boil eggs in boiling water for 7 minutes. Drain, remove shells, and halve.
- Serve curry with rice and naan bread and top with eggs, yoghurt, coriander, extra chilli and fried curry leaves.
Notes
You’ll find curry leaves at Indian grocers and Asian grocers.
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