Vegetarian Okra Curry
Dive into the vibrant flavors of this Vegetarian Okra Curry, a delightful plant-based dish that combines fresh okra with a medley of aromatic spices. Perfectly sautéed okra is simmered in a rich tomato-based gravy infused with earthy cumin, zesty ginger, and the warm heat of garam masala, creating a comforting curry that’s bursting with bold, authentic Indian flavors. Ready in just 45 minutes, this one-pan meal is both easy to make and irresistibly delicious. Serve it with steamed rice, fluffy naan, or flaky roti for a wholesome dinner that’s naturally gluten-free and vegan-friendly. Whether you're a spice lover or simply exploring vegetarian dishes, this curry is sure to satisfy your cravings.
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Recipe Information
Ingredients
- 500 grams Okra (fresh)
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (chopped)
- 1 Green chili (optional, finely chopped)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Wash the okra thoroughly under running water. Pat them dry with a clean kitchen towel and trim off the tops and tips. Slice them into 1-inch pieces.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the okra and sauté for 5–7 minutes until they are slightly tender and no longer sticky. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add cumin seeds and let them splutter for 30 seconds.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for 1–2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes break down and the mixture turns into a thick paste.
Pour in 1 cup of water and bring the mixture to a simmer.
Add the sautéed okra back into the skillet. Stir well to coat the okra with the sauce.
Cover and cook for 10 minutes over low-medium heat, stirring occasionally, until the okra is tender and the flavors have melded together.
Sprinkle garam masala over the curry and give it a final stir.
Garnish with fresh cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 19.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2544 mg | 54% | |
*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.
