Vegan okra and peanut curry

A West African-inspired curry with okra in a thick peanut sauce, with a citrusy note from lime juice and a golden colour from turmeric.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 26 g
• Carbs: 20 g

Ingredients

• 250g okra
• 3 tbsp peanut butter
• 1 lime
• 1 pepper
• 200ml water
• 1 tsp turmeric

Method

You’ll need: frying pan · chopping board · knife

1. Wash the okra thoroughly, remove the stalk ends and cut into finger-thick rounds.
2. Dice the red pepper and fry it briefly with the okra pieces in a deep frying pan.
3. Stir the peanut butter, water and turmeric into a smooth, thick sauce.
4. Pour the sauce over the veg and let the curry thicken slightly for 15 minutes.
5. Squeeze the lime fresh over the dish just before serving.

Good to know

Lots of people are wary of okra because it can turn slimy. In this thick peanut sauce, though, it's simply delicious.

Swaps

Okra → green beans (if you can't find okra). Peanut butter → sunflower seed butter with no added oil (for people with peanut allergies). Red pepper → carrots (for more autumnal bite).

Cooking tips

If you fry the okra whole before chopping, it releases hardly any mucilage while cooking.

Storage

The peanut curry thickens hugely by the second day.

Allergens

Contains peanuts. Gluten-free and vegan.

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