Okra, Potato and Ginger Curry

Preparation info

    • Difficulty


    • Ready in

      25 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a whole spice curry that is particularly flavoursome. Okra (or ladies’ fingers) should be prepared with a wash and the merest trimming of the stalk. If you expose the inside, the juices run and they can be slimy, which come people find repellent. Serve with buckwheat, jajiki, spiced baked potatoes and a fruit salad.


  • 450 g/1 lb fresh okra
  • 450 g/1 lb potatoes
  • 150 ml/5 fl oz/ cup olive oil
  • 2 onions, sliced
  • 5 garlic cloves, sliced
  • ½ teaspoon each coriander, cumin and nutmeg, ground
  • 1 teaspoon each mustard seed and fenugreek, ground
  • 50 g/2 oz root ginger, grated seasoning to taste
  • 1 tablespoon sesame seeds, roasted


    Wash and trim the okra. Peel the potatoes and cut into small dice. Heat the oil in a pan and add the vegetables with the onions, garlic, spices and ginger. Stir well and cook on a high flame for 2 or 3 minutes. Then lower the heat, cover and simmer for 20 minutes, or until the potato is cooked. Finally add the seasoning and sprinkle with sesame seeds.