Dairy-Free Okra and Potato Curry
Bursting with vibrant flavors and wholesome ingredients, this Dairy-Free Okra and Potato Curry is the ultimate comfort dish for plant-based enthusiasts and those seeking a lighter twist on traditional curry recipes. Featuring tender okra and golden potato cubes, the curry is simmered in creamy coconut milk infused with aromatic spices like cumin, coriander, ginger, and garam masala, delivering a deeply satisfying taste in every bite. Freshly chopped cilantro adds a refreshing garnish, while the dish pairs seamlessly with fluffy steamed rice or warm flatbread for a complete meal. With no dairy and packed with nutrients, this easy-to-make curry is perfect for weeknight dinners or entertaining guests. Keywords: dairy-free curry, vegan okra recipe, potato and okra curry, coconut milk curry, plant-based dinner idea.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fresh okra
- 300 grams Potatoes
- 400 ml Coconut milk
- 1 medium Onion
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 1 medium Tomato
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 100 ml Water
Instructions
Wash and pat dry the okra. Trim the ends and cut into 1-inch pieces.
Peel the potatoes and cut them into 1-inch cubes.
Finely chop the onion, garlic, and ginger. Dice the tomato.
Heat the coconut oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the garlic and ginger, cooking for an additional 2 minutes.
Add the diced tomato and cook until it softens, about 3 minutes.
Mix in the coriander powder, turmeric, red chili powder, and salt.
Add the cubed potatoes, stirring to coat them in the spice mixture.
Pour in the coconut milk and water, bringing the mixture to a simmer.
Cover the pan and cook for 10 minutes, until the potatoes are partially tender.
Stir in the okra and continue to cook, covered, for another 10-15 minutes, until the okra and potatoes are fully cooked and tender.
Sprinkle the garam masala over the curry, mixing well.
Adjust the seasoning if necessary.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 55.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3876 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
