Vendakka Paalu

This is okra in coconut milk curry. Very simple to make and great with rice and naan for a complete meal. A spicy and very creamy vegan curry that will even please non-vegans. If you like more spice, use more peppers or other spices to your liking.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 456 Calories

Ingredients

• 1 tablespoon water
• ¼ cup golden raisins
• ⅛ teaspoon ground cinnamon
• salt to taste
• 2 tablespoons olive oil
• 1 cup coconut milk
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon ground cardamom
• 2 bay leaves
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• ¼ teaspoon ground turmeric
• ¼ teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 small tomato, sliced
• ½ teaspoon ground red pepper
• ½ bell pepper, seeded and sliced into strips
• 2 jalapeno peppers, seeded and sliced into strips
• 1 cup sliced okra

Recipe Instructions

Step 1

Heat the oil in a large skillet; cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon; cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture; continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.

Step 2

Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.