Nut-Free Okra and Potato Curry

Dive into the rich, aromatic flavors of this Nut-Free Okra and Potato Curry, a wholesome, plant-based dish that’s perfect for allergy-friendly cooking! Tender okra, hearty potatoes, and a medley of warming spices—like cumin, coriander, and turmeric—come together in a velvety tomato-based sauce, creating a comforting curry that’s bursting with vibrant taste and color. This easy-to-follow recipe is ready in under an hour, requiring simple ingredients and a single pan for minimal cleanup. Garnished with fresh cilantro, it’s a crowd-pleaser whether served with fluffy basmati rice or freshly baked flatbread. Ideal for weeknight dinners or meal prep, this nut-free Indian-inspired curry satisfies every craving without compromising on flavor.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 300 grams okra
• 3 medium potatoes
• 3 tablespoons sunflower oil
• 1 large onion
• 4 garlic cloves
• 1 tablespoon fresh ginger
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 400 grams tomatoes
• 250 milliliters water
• 1 teaspoon salt
• 2 tablespoons fresh cilantro

Directions

Step 1

Wash and dry the okra thoroughly, then cut off the tops and slice them into 1-inch pieces.

Step 2

Peel and cube the potatoes into 1-inch pieces as well.

Step 3

Finely chop the onion, garlic, and ginger.

Step 4

Heat the sunflower oil in a large pan or skillet over medium heat.

Step 5

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

Step 6

Stir in the chopped onions, garlic, and ginger, and sauté until the onions become translucent, about 5 minutes.

Step 7

Add the ground coriander, ground turmeric, ground cumin, and chili powder to the onion mixture and cook for another 2 minutes, stirring continuously.

Step 8

Add the cubed potatoes to the pan and mix to coat them with the spice mixture.

Step 9

Pour in the chopped tomatoes and water, and season with salt.

Step 10

Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15 minutes.

Step 11

After 15 minutes, add the okra to the pan, stir well, and cover again. Continue to simmer for another 15 minutes or until the potatoes and okra are tender.

Step 12

Once cooked, taste and adjust the salt if necessary.

Step 13

Garnish the curry with freshly chopped cilantro before serving.

Step 14

Serve hot with rice or your choice of bread.

Nutrition Facts

Serving size	1839.5 grams (1839.5g)

Amount per serving	% Daily Value*
Calories	1274

Total Fat 47.50g	61%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 28.00g
Cholesterol 0mg	0%
Sodium 2884mg	125%
Total Carbohydrate 198.40g	72%
Dietary Fiber 34.20g	122%
Total Sugars 32.30g
Protein 30.20g	60%

Vitamin D 0IU	0%
Calcium 543mg	42%
Iron 15mg	83%
Potassium 5662mg	120%

*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: 31.9%

Protein: 9.0%

Carbs: 59.1%