Okra and Potato Tikka Masala Curry | Kfi Sauces

Vegetarian Recipes

Okra and Potato Tikka Masala Curry

  • PREP TIME 30 MINUTES
  • COOK TIME 30 MINUTES
  • SERVINGS 4

Ingredients

  • 2 tbsp (30 ml) vegetable oil
  • 2 large potatoes, peeled and chopped
  • 2 cups (500 ml) sliced okra
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 jar (375 ml) KFI Tikka Masala Sauce
  • 1 cup (250 ml) vegetable broth
  • 2 tbsp (30 ml) chopped fresh cilantro

For Saffron Rice:

  • 1 cup (250 ml) basmati rice
  • 1/2 tsp (2 ml) salt
  • 2 pinches of saffron threads

Instructions

  1. Heat oil in a large skillet set over medium-high heat.
  2. Add potatoes, okra, onion, and green pepper.
  3. Sauté 3 to 4 minutes or until onion is tender and fragrant.
  4. Add KFI Tikka Masala Sauce and vegetable broth.
  5. Bring to a boil.
  6. Reduce heat to medium-low and simmer for 15 to 20 minutes or until potatoes are tender.
  7. Meanwhile, add rice, salt, and saffron to a large saucepan or Dutch oven.
  8. Add 2 cups (500 ml) water and bring to a boil.
  9. Cover and reduce heat to medium-low.
  10. Cook, covered, for 15 minutes or until rice is tender.
  11. Fluff with a fork.
  12. Spoon curry over saffron rice.
  13. Sprinkle with chopped fresh cilantro before serving.

Tip: Use sliced frozen okra if you can’t find fresh.

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