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Vegetarian, Africa and overseas

Mauritian okra curry with rice and dholl

Okra curry is a Mauritian vegetarian dish of okra simmered in a tomato sauce seasoned with curry powder, served with basmati rice and a red lentil dholl. For 4 people, it takes 45 minutes and stays easy to make, at about €2.10 per person. The key is drying the okra well and stirring it as little as possible so it doesn't get slimy.

Tonight, we're treating ourselves to a Mauritian okra curry, with rice and a little red lentil dholl.

Mauritian okra curry with rice and dholl
Total time
45 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Okra has a reputation for being slimy, but cooked the right way, it turns tender without going stringy. Here, it simmers in a tomato sauce flavored with curry powder, garlic, and thyme, with just enough green chili to wake up the dish without overpowering it. The red lentil dholl adds a creamy softness that rounds out the whole plate.

This is a weeknight dish that breaks from the usual routine, simple to make with seasonal produce in summer and fall. It works well for a vegetarian dinner without much fuss, though okra can be a harder sell for kids. For a more festive meal, set out a small bowl of hot sauce on the side for anyone who wants extra heat.

The ingredients

4 people

Fruits and vegetables

  • Okra 600 g
  • Tomatoes 4
  • Onions 2
  • Garlic 3 cloves
  • Thyme 2 sprigs
  • Green chili 1

Pantry

  • Curry powderoften in the pantry 2 tsp
  • Red lentilsoften in the pantry 150 g
  • Basmati riceoften in the pantry 280 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Wash the okra, trim the ends, and dry it very well.

    Well dried okra releases much less slime during cooking.

  2. Saute the sliced onions, garlic, and curry powder in the oil until the onion turns translucent. 6 min

    Stir the spices constantly, they burn fast and turn bitter.

  3. Add the diced tomatoes, thyme, and chili, let it simmer down, then place the okra on top. 12 min

    Don't stir at first, let the okra cook in the steam from the sauce.

  4. Cook the red lentils in three times their volume of salted water with a little curry powder, until they form a puree. 15 min

    Whisk them with a fork at the end of cooking, the dholl turns creamy.

  5. Cook the basmati rice in salted water and serve it with the curry and dholl. 11 min

    Let the rice rest for five minutes covered, it becomes fluffier.

Our tips to get it right

  • Pick okra pods that are small and firm to the touch, they're younger and less fibrous than the big ones.
  • Make the dholl while the curry simmers, the two cooking times overlap nicely and save you time.
  • If the sauce looks too thin at the end, let it reduce uncovered for a few minutes before serving.

The variations

  • Swap the okra for cubed eggplant for a dish that's just as Mauritian, without okra's signature texture.
  • Use yellow split peas instead of red lentils for a thicker, heartier dholl.
  • For a quicker version, skip the dholl and just serve the curry over rice with a dollop of plain yogurt.

What to serve it with

  • Plain yogurt to cool things down
  • Mauritian pickled vegetables (achards)
  • Iced green tea

Storage

The curry and dholl keep for 2 to 3 days in the fridge in a sealed container, stored separately from the rice. Both freeze well for up to 2 months. Reheat gently in a saucepan over low heat, adding a splash of water if needed.

Questions about this dish

How do you keep okra from getting slimy?

Dry it thoroughly after washing and avoid stirring it too much while it cooks. Cooking it whole or in thick rounds also limits how much mucilage it releases.

Can you make this curry ahead of time?

Yes, the curry actually tastes better reheated the next day once the flavors have had time to develop. Make the dholl and rice just before serving so they keep their texture.

What chili can I use if I don't have green chili?

Bird's eye chili or serrano pepper both work well, just adjust the amount to your taste. You can also swap in a pinch of chili powder.

Can I substitute the red lentils?

Red lentils cook quickly and give the dholl its creamy texture, but yellow lentils work too with a slightly longer cooking time. Skip green lentils, they stay too firm for this dish.

How long does it take to make a Mauritian okra curry with rice and dholl?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Mauritian okra curry with rice and dholl?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Mauritian okra curry with rice and dholl cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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