Vegan Okra and Potato Curry
Dive into the bold and aromatic flavors of this Vegan Okra and Potato Curry, a comforting plant-based dish that's perfect for cozy weeknight dinners or vibrant gatherings. Featuring tender pieces of okra and hearty potatoes simmered in a rich tomato-based sauce infused with warming spices like cumin, coriander, turmeric, and a hint of chili, this recipe delivers layers of irresistible flavor. Coconut oil adds a subtle depth, while fresh cilantro and a splash of zesty lemon juice brighten the dish beautifully. Quick to prepare and ready in just under an hour, this crowd-pleasing curry pairs wonderfully with steamed rice or warm flatbread, making it an ideal option for anyone craving a wholesome, vegan meal that's bursting with Indian-inspired flavors.
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Recipe Information
Ingredients
- 300 grams okra
- 300 grams potatoes
- 2 tablespoons coconut oil
- 1 medium onion
- 3 units garlic cloves
- 1 inch piece ginger
- 400 grams tomato puree
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 200 milliliters water
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon lemon juice
Instructions
Wash and dry the okra thoroughly. Trim the ends and cut them into 1-inch pieces. Set aside.
Peel the potatoes and cut them into 1-inch cubes.
Finely chop the onion, garlic, and ginger.
Heat coconut oil in a large pan over medium heat and add the cumin seeds and mustard seeds.
Once the seeds start to crackle, add the chopped onion and sauté until golden brown.
Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir and cook for 1 minute.
Add the tomato puree and cook for 5-7 minutes until the oil separates from the tomato mixture.
Add the chopped potatoes and stir well to coat with the spice mixture.
Pour in the water, cover, and let it simmer for 10 minutes until the potatoes are partially cooked.
Add the okra to the pan, stir, and continue to cook covered for another 10 minutes until the okra and potatoes are tender.
Season with salt and add more water if necessary to adjust the consistency.
Once cooked, stir in the lemon juice and adjust seasoning as needed.
Garnish with freshly chopped cilantro leaves and serve hot with rice or flatbread.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 37.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4986 mg | 106% | |
*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.
