#TastyThursday – Chef Z’s Coconut Curry Okra

This farm to table delight will warm your soul from the inside out!


Coconut Curry Okra



  • 2 Cups Okra
  • 1 Onion – cut
  • ½ Green chilies – chopped without the seeds
  • 1 sweet potato –
  • 1 Teaspoon Mustard seeds
  • ½ Red pepper – cut
  • 1 inch Ginger chopped
  • ½ Teaspoon Turmeric powder
  • 4 Cloves garlic – chopped
  • 1 Tablespoon Coriander powder
  • ½ Teaspoon Chili powder
  • 2 Tablespoons mixed curry
  • ½ Teaspoon fresh lime juice
  • 1 Can organic coconut milk
  • 1 Can organic coconut cream adds Thickness
  • 2 Tablespoons coconut oil
  • 1 Cup low sodium veggie broth



  • Cut the okra into bite sized pieces. Shallow fry them in oil and set them aside on a plate.
  • Heat some oil in the same pan. Add chopped onion, ginger, green chilies, sweet potato (cut into bite sized pieces) and sauté till onion and sweet potatoes are slightly brown.
  • Add the spice powders and sauté for 5 minutes.
  • Now add the coconut milk and veggie broth salt and bring it to a boil.
  • Add the fried okra and let it cook in the gravy for 5- 8 minutes. Add the lime juice at this point.
  • Once the okra had infused with the gravy, add the coconut cream.
  • Once the curry comes to boil after adding the thick coconut cream, it is done take it off the stove.
  • Serve with rice, quinoa, couscous or rotis. Garnish with fresh mint.
  • Note: You can add any of your favorite veggies to the stew.


Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.