Dairy-Free Okra and Potato Curry

Indulge in the vibrant flavors of this Dairy-Free Okra and Potato Curry, a wholesome and aromatic dish perfect for plant-based diets. Featuring tender okra and hearty potatoes simmered in a luscious coconut milk base, this curry is infused with warm spices like cumin, turmeric, and garam masala for an authentic and satisfying taste. Lightly sautéed onions, garlic, and ginger provide a savory depth, while fresh coriander leaves elevate the dish with a burst of freshness. This easy-to-make recipe is entirely dairy-free and pairs beautifully with steamed rice or flatbread, making it an ideal choice for a comforting weeknight dinner or a crowd-pleasing vegan meal.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Wash and pat dry the okra. Trim the ends and cut into 1-inch pieces.

Step 2

Peel the potatoes and cut them into 1-inch cubes.

Step 3

Finely chop the onion, garlic, and ginger. Dice the tomato.

Step 4

Heat the coconut oil in a large pan over medium heat.

Step 5

Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 6

Add the chopped onion and sauté until golden brown, about 5 minutes.

Step 7

Stir in the garlic and ginger, cooking for an additional 2 minutes.

Step 8

Add the diced tomato and cook until it softens, about 3 minutes.

Step 9

Mix in the coriander powder, turmeric, red chili powder, and salt.

Step 10

Add the cubed potatoes, stirring to coat them in the spice mixture.

Step 11

Pour in the coconut milk and water, bringing the mixture to a simmer.

Step 12

Cover the pan and cook for 10 minutes, until the potatoes are partially tender.

Step 13

Stir in the okra and continue to cook, covered, for another 10-15 minutes, until the okra and potatoes are fully cooked and tender.

Step 14

Sprinkle the garam masala over the curry, mixing well.

Step 15

Adjust the seasoning if necessary.

Step 16

Garnish with fresh coriander leaves before serving.

Step 17

Serve hot with steamed rice or flatbread.

Nutrition Facts

Serving size	(1544.4g)

Amount per serving	% Daily Value*
Calories	978.5

Total Fat 31.7g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3679.5mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 25.5g	0%
Total Sugars 55.0g
Protein 20.8g	0%

Vitamin D 0IU	0%
Calcium 528.8mg	0%
Iron 11.1mg	0%
Potassium 3876.1mg	0%

*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.

Source of Calories

Fat: 27.6%

Protein: 8.1%

Carbs: 64.3%