Okra and Potato Tikka Masala Curry Recipe







- 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
- 1 cup (250 mL) basmati rice
- 1/2 tsp (2 mL) salt
- 2 pinches saffron threads
Instructions
- Heat oil in large skillet set over medium-high heat. Add potatoes, okra, onion and green pepper; sauté 3 to 4 minutes or until onion is tender and fragrant. Add KFI Tikka Masala Sauce and vegetable broth; bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes or until potatoes are tender.
- Meanwhile, add rice, salt and saffron to large saucepan or Dutch oven. Add 2 cups (500 mL) water and bring to a boil. Cover and reduce heat to medium-low. Cook, covered, for 15 minutes or until rice is tender. Fluff with fork.
- Spoon curry over saffron rice. Sprinkle with chopped fresh cilantro before serving.