Nut-Free Okra and Potato Curry
Dive into the tantalizing flavors of this Nut-Free Okra and Potato Curry, a hearty and wholesome dish that’s perfect for a comforting meal any night of the week. Featuring tender okra and golden potatoes simmered in a fragrant blend of spices like cumin, mustard seeds, turmeric, and chili powder, this curry delivers an irresistible combination of rich and earthy flavors. A vibrant tomato-based sauce ties the dish together, while fresh cilantro adds a refreshing burst of color and taste. Completely nut-free and easy to prepare in under an hour, this recipe is ideal for those seeking allergen-friendly and plant-based dinner options. Serve this aromatic curry with fluffy rice or warm bread to create a satisfying and nutritious meal that’s sure to delight your taste buds!
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Recipe Information
Ingredients
- 300 grams okra
- 3 medium potatoes
- 3 tablespoons sunflower oil
- 1 large onion
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 400 grams tomatoes
- 250 milliliters water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
Instructions
Wash and dry the okra thoroughly, then cut off the tops and slice them into 1-inch pieces.
Peel and cube the potatoes into 1-inch pieces as well.
Finely chop the onion, garlic, and ginger.
Heat the sunflower oil in a large pan or skillet over medium heat.
Add the cumin seeds and mustard seeds to the oil and let them sizzle for about 30 seconds until fragrant.
Stir in the chopped onions, garlic, and ginger, and sauté until the onions become translucent, about 5 minutes.
Add the ground coriander, ground turmeric, ground cumin, and chili powder to the onion mixture and cook for another 2 minutes, stirring continuously.
Add the cubed potatoes to the pan and mix to coat them with the spice mixture.
Pour in the chopped tomatoes and water, and season with salt.
Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15 minutes.
After 15 minutes, add the okra to the pan, stir well, and cover again. Continue to simmer for another 15 minutes or until the potatoes and okra are tender.
Once cooked, taste and adjust the salt if necessary.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 28.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 32.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5662 mg | 120% | |
*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.
