Mushroom and Okra Curry

Dive into the vibrant flavors of this Mushroom and Okra Curry, a delicious fusion of tender mushrooms, crisp okra, and aromatic spices simmered in creamy coconut milk. This nutrient-packed vegan curry is accentuated with a fragrant blend of cumin, turmeric, garam masala, and fresh cilantro, offering an irresistible combination of earthy and tangy notes. Ready in just 45 minutes, this comforting dish pairs beautifully with steamed rice, roti, or naan, making it perfect for weeknight dinners or casual gatherings. Whether you're a curry enthusiast or looking to explore plant-based meals, this recipe delivers bold flavor with minimal effort.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Mushrooms
• 200 grams Okra
• 1 large Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 1 inch piece Ginger
• 400 ml Coconut milk
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoons Cayenne pepper (optional)
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro leaves
• 100 ml Water

Directions

Step 1

Wash the mushrooms and slice them evenly. Set aside.

Step 2

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

Step 3

Finely chop the onion, tomatoes, garlic, and ginger.

Step 4

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 5

Add the chopped onions and sauté for 4-5 minutes until golden brown.

Step 6

Stir in the garlic and ginger, and cook for 1-2 minutes until fragrant.

Step 7

Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.

Step 8

Add the turmeric powder, coriander powder, garam masala, cayenne pepper (if using), and salt. Mix well.

Step 9

Add the sliced mushrooms and okra to the pan. Stir to coat them evenly with the spice mixture.

Step 10

Pour in the coconut milk and water. Stir well and bring the mixture to a gentle simmer.

Step 11

Cover the pan with a lid and let the curry cook for 15-20 minutes, or until the okra is tender and the mushrooms are cooked through.

Step 12

Taste and adjust seasoning as needed.

Step 13

Garnish with fresh cilantro leaves before serving.

Step 14

Serve the Mushroom and Okra Curry hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	1495.7 grams (1495.7g)

Amount per serving	% Daily Value*
Calories	814

Total Fat 40.70g	52%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 21.20g
Cholesterol 0mg	0%
Sodium 3098mg	135%
Total Carbohydrate 105.00g	38%
Dietary Fiber 18.90g	68%
Total Sugars 53.50g
Protein 20.40g	41%

Vitamin D 0IU	0%
Calcium 385mg	30%
Iron 8mg	46%
Potassium 3337mg	71%

*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: 42.2%

Protein: 9.4%

Carbs: 48.4%