Okra and Potato Tikka Masala Curry

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  • Prep Time 30 minutes
  • Cook Time 30 minutes
  • Servings 4

This vegetable curry, traditionally known as aloo bhindi, is simple to make, yet packs a ton of flavour. Try this vegetarian recipe for an internationally inspired weeknight dinner.

  • 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
Saffron Rice:
  • 1 cup (250 mL) basmati rice
  • 1/2 tsp (2 mL) salt
  • 2 pinches saffron threads
  1. 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.
  2. 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.
  3. Spoon curry over saffron rice. Sprinkle with chopped fresh cilantro before serving.
Tip: Use sliced frozen okra if you can’t find fresh.