These spiced okra fries are one of those sneaky recipes that will not only impress at a dinner party but can also be whipped up mid week as a healthy snack, side to Indian curries like our coconut daal or even added to a salad for some added flavoursome crunch.
We recommend making a big batch up to pick at throughout the week so when that snack-monster kicks in you know you’re covered with some not-so-naughty plant-based finger food!
Serves: 6 as a side
Time: Approx 30 mins
1 x large mixing bowl of okra
1 tsp salt
2 tsp turmeric
2 tsp cumin
2 tsp chili powder
2 tsp coriander powder
1 tsp garlic powder
1/2 tsp black pepper
1 Tbsp rapeseed oil (or oil of choice)
*Not got all the spices in the cupboard? No worries! get experimental with the spices you have or these taste just as moreish with a simple mix of salt, black pepper and smoked paprika.
Preheat the oven to 200C.
Line a large baking tray (or two) with baking parchment.
Mix the turmeric, cumin, chili, coriander, garlic powder, salt, black pepper and the oil together in a large bowl.
Slice the okra length-ways and add to the spice bowl. Toss to coat the okra in the spicy mixture.
Once all the okra is evenly coated, place in single rows on the lined baking tray.
Roast for 20-25 minutes, shuffling 10 minutes in, until the okra is nicely browned and crispy.
Remove from the oven and they’re ready to serve up as a delicious appetizer or accompaniment to your fave Indian dishes! These go magically with our creamy coconut daal, a tangy slaw and cooling vegan raita. We’re drooling just thinking about it.
Got some left over? It’s your lucky day as these don’t tend to hang around in our house. Place the leftover okra in a tupperware and keep in the fridge for up to 5 days for easy, tasty snacking. Just zap them in the microwave or warm them up in the oven if you want them hot.
^These okra fries can also be enjoyed cold or at room temperature so leave to cool off if you’d prefer.