Vegan Okra and Potato Curry

Elevate your plant-based meals with this flavorful Vegan Okra and Potato Curry, a vibrant dish inspired by bold Indian spices and wholesome ingredients. Tender okra and creamy potatoes are simmered in a rich tomato-based sauce infused with aromatic cumin, mustard seeds, and earthy turmeric. This one-pot wonder is cooked in coconut oil, giving it a subtle, nutty richness, while fresh ginger, garlic, and red chili powder add a warming kick. Perfect for weeknight dinners, this curry comes together in just 45 minutes and is ideal served with rice or warm flatbreads. Garnished with bright cilantro and a splash of zesty lemon juice, it’s a fragrant and satisfying vegan recipe that’s both family-friendly and gluten-free!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash and dry the okra thoroughly. Trim the ends and cut them into 1-inch pieces. Set aside.

Step 2

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

Step 3

Finely chop the onion, garlic, and ginger.

Step 4

Heat coconut oil in a large pan over medium heat and add the cumin seeds and mustard seeds.

Step 5

Once the seeds start to crackle, add the chopped onion and sauté until golden brown.

Step 6

Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.

Step 7

Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir and cook for 1 minute.

Step 8

Add the tomato puree and cook for 5-7 minutes until the oil separates from the tomato mixture.

Step 9

Add the chopped potatoes and stir well to coat with the spice mixture.

Step 10

Pour in the water, cover, and let it simmer for 10 minutes until the potatoes are partially cooked.

Step 11

Add the okra to the pan, stir, and continue to cook covered for another 10 minutes until the okra and potatoes are tender.

Step 12

Season with salt and add more water if necessary to adjust the consistency.

Step 13

Once cooked, stir in the lemon juice and adjust seasoning as needed.

Step 14

Garnish with freshly chopped cilantro leaves and serve hot with rice or flatbread.

Nutrition Facts

Serving size	(1468.5g)

Amount per serving	% Daily Value*
Calories	939.6

Total Fat 33.4g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2918.8mg	0%
Total Carbohydrate 152.9g	0%
Dietary Fiber 30.8g	0%
Total Sugars 37.3g
Protein 27.1g	0%

Vitamin D 0IU	0%
Calcium 518.2mg	0%
Iron 16.1mg	0%
Potassium 4985.5mg	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: 29.5%

Protein: 10.6%

Carbs: 59.9%