Okra and Potato Tikka Masala Curry in Canada from KFI Sauces

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.