The previous post was my Chicken Curry. So you read that I had made a big recipe of curry gravy and froze the extra. Well, I had plenty more gravy to use. I did not want my side to taste just like the main course. So I did use the curry gravy but I did not add any of the madras curry that I rubbed the chicken with. I also added tomato sauce to change the texture of the gravy, and conveniently, I had some leftover tomato in the fridge.
I love okra and try to keep some in the freezer just like peas. I usually keep it around for making gumbo but it is a vegetable common to Indian cooking as well. Add a little onion to sweeten the dish and a really good side is quickly whipped up.
- 1/2 yellow onion, sliced
- 1 tbsp canola oil
- 1 – 12 oz bag of frozen, whole okra
- 1/4 cup coconut milk
- 1/4 – 1/2 cup of curry gravy
- 1/4 cup tomato sauce
- salt & pepper to taste
Heat a skillet on medium high heat. Add the oil and once shimmering, add the oil. Let the oil get hot and then add in the onions.
Cook for about 5 minutes until the onions have softened. Drop in the okra (mine was only slightly thawed – so stand back as you drop it in). Cook the okra for 3 – 4 minutes.
Add in the coconut milk and the gravy and simmer for a few minutes.
Finish by adding in the tomato sauce, salt & pepper and let simmer for a few minutes.