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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add cumin seeds and let them splutter for 30 seconds.

Step 4

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

Step 5

Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for 1–2 minutes until fragrant.

Step 6

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.

Step 7

Pour in 1 cup of water and bring the mixture to a simmer.

Step 8

Add the sautéed okra back into the skillet. Stir well to coat the okra with the sauce.

Step 9

Cover and cook for 10 minutes over low-medium heat, stirring occasionally, until the okra is tender and the flavors have melded together.

Step 10

Sprinkle garam masala over the curry and give it a final stir.

Step 11

Garnish with fresh cilantro and serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	(1174.1g)

Amount per serving	% Daily Value*
Calories	545.1

Total Fat 30.0g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2437.4mg	0%
Total Carbohydrate 69.6g	0%
Dietary Fiber 25.1g	0%
Total Sugars 19.9g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 569.8mg	0%
Iron 10.2mg	0%
Potassium 2543.6mg	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: 44.2%

Protein: 10.3%

Carbs: 45.5%