Mushroom And Okra Curry Recipes

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MUSHROOM AND OKRA CURRY

The earthy flavor of mushroom and the sweet nutty flavor of okra combine delicously in this easy Indian curry. The best way to eat okra is when it is young and freshly picked. I prefer to cook it whole. Just wash and dry the okra and trim the stem ends. Be careful not to slice into the pod itself and allow juice to escape. This can be a main dish for 4 people or a side dish for 6.

Provided by Daydream

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14



Mushroom and Okra Curry image

Steps:

  • Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
  • With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
  • Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
  • Uncover and cook the curry for 10 minutes more, or until the okra is tender.
  • Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

Nutrition Facts : Calories 109.8, Fat 4.5, SaturatedFat 0.6, Sodium 21.3, Carbohydrate 15.3, Fiber 4.9, Sugar 6.8, Protein 6.4

4 garlic cloves, peeled and roughly chopped
1 inch piece fresh gingerroot, peeled and roughly chopped
2 fresh red chilies, seeded and chopped
3/4 cup cold water
1 tablespoon vegetable oil
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon ground cumin
2 green cardamom pods
1/8 teaspoon ground turmeric
1 (14 ounce) can peeled and chopped tomatoes
1 lb mushroom, halved (or quartered, if large)
8 ounces okra, washed, dried and trimmed
2 tablespoons chopped fresh cilantro

SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)

This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.

Provided by KitchenBarbarian

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 13



South Indian Potato-Okra Curry (Bhindi Curry) image

Steps:

  • Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
  • While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
  • Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 19.6 g, Fat 10.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 302.2 mg, Sugar 3 g

½ pound fresh okra
3 tablespoons vegetable oil, divided
½ pound potatoes, peeled and diced, or more to taste
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
8 fresh curry leaves
1 onion, diced, or to taste
1 green chile pepper, chopped, or to taste
2 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground turmeric
¼ teaspoon ground fenugreek
2 tablespoons chopped fresh cilantro

ONE-POT MUSHROOM & POTATO CURRY

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9



One-pot mushroom & potato curry image

Steps:

  • Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
  • Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium

1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve

OKRA, ONIONS, AND MUSHROOMS

Make and share this Okra, Onions, and Mushrooms recipe from Food.com.

Provided by Tom in Texas

Categories     Vegan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Okra, Onions, and Mushrooms image

Steps:

  • Heat the olive oil over high heat.
  • Reduce heat to medium (6), and saute okra for 2 minutes.
  • Add onions and saute for an additional 3 minutes.
  • Add mushrooms, salt and pepper, and saute for an additional 10 minutes.

Nutrition Facts : Calories 67.2, Fat 3.5, SaturatedFat 0.5, Sodium 152.6, Carbohydrate 8.2, Fiber 2.7, Sugar 2.7, Protein 2.3

1 tablespoon olive oil
8 ounces okra
5 ounces onions
3 1/2 ounces mushrooms
1/4 teaspoon sea salt
1/8 teaspoon pepper

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