Mushroom and Okra Curry
Dive into the vibrant flavors of this Mushroom and Okra Curry, a delicious fusion of tender mushrooms, crisp okra, and aromatic spices simmered in creamy coconut milk. This nutrient-packed vegan curry is accentuated with a fragrant blend of cumin, turmeric, garam masala, and fresh cilantro, offering an irresistible combination of earthy and tangy notes. Ready in just 45 minutes, this comforting dish pairs beautifully with steamed rice, roti, or naan, making it perfect for weeknight dinners or casual gatherings. Whether you're a curry enthusiast or looking to explore plant-based meals, this recipe delivers bold flavor with minimal effort.
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Recipe Information
Ingredients
- 250 grams Mushrooms
- 200 grams Okra
- 1 large Onion
- 2 medium Tomatoes
- 4 cloves Garlic
- 1 inch piece Ginger
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoons Cayenne pepper (optional)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves
- 100 ml Water
Instructions
Wash the mushrooms and slice them evenly. Set aside.
Rinse the okra and pat it dry. Trim the ends and cut into 1-inch pieces.
Finely chop the onion, tomatoes, garlic, and ginger.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté for 4-5 minutes until golden brown.
Stir in the garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Add the turmeric powder, coriander powder, garam masala, cayenne pepper (if using), and salt. Mix well.
Add the sliced mushrooms and okra to the pan. Stir to coat them evenly with the spice mixture.
Pour in the coconut milk and water. Stir well and bring the mixture to a gentle simmer.
Cover the pan with a lid and let the curry cook for 15-20 minutes, or until the okra is tender and the mushrooms are cooked through.
Taste and adjust seasoning as needed.
Garnish with fresh cilantro leaves before serving.
Serve the Mushroom and Okra Curry hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 53.5 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3337 mg | 71% | |
*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.
