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25-Minute Vegan Okra Curry

25-Minute Vegan Okra Curry

This 25-Minute Vegan Okra Curry is authentic, rich, creamy, and packed with flavor! Made with okra, freshly ground spices, and tomatoes.
Okras are an ingredient I don’t often cook with. However, I like to familiarize myself with as many ingredients as possible and try as many new things. I like to experiment and try new flavors – it’s my passion, it’s my inner chef.

I saw fresh okras on the last farmers market I went to – and thought, I need to get some and create a dish with them.
They have a unique taste, and I think they need some flavor and a bit of love and attention. So I thought – what better than a curry?

I got some tricks under my sleeve for a quick punchy, flavorsome curry – the secret is in the spices!
I like to toast and grind my own spices rather than using pre-ground ones. However to make this recipe easier and even quicker, feel free to use pre-ground spices.

It’s important that you do not burn the spices when you toast them, otherwise, you will end up with bitter-tasting curry.

How To Make Vegan Okra Curry:

You will need a couple of spices that you will need to toast, then grind using a pestle and mortar.
The spice mix is then fried quickly then tomatoes, okra, and coconut milk is added.
Everything is simmered for a bit then it’s served. It’s that simple.

I like to serve this okra curry with my gluten-free vegan naan bread!

25-Minute Vegan Okra Curry

More Vegan Curry Recipes:

1. Easy Vegan Creamy Lentil & Sweet Potato Curry
2. Easy Vegan Sweet Potato Chickpea & Spinach Curry
3. Creamy Vegan Tikka Masala Potato Curry

Anyway! Do let me know how you found this 25-Minute Vegan Okra Curry if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, PinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

25-Minute Vegan Okra Curry

25-Minute Vegan Okra Curry

This 25-Minte Vegan Okra Curry is authentic, rich, creamy and packed with flavor! Made with okra, freshly ground spices and tomatoes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 388 kcal


  • 1 1/4 cups/200g of fresh okra washed, trimmed & roughly diced
  • 2- medium sized juicy tomatoes washed and chopped
  • 1 cup/220ml of coconut milk
  • 1/2 tsp of coriander seeds
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of smoked paprika
  • 1/3 tsp of fennel seeds
  • 1 clove of garlic - minced
  • 2 tbsp of freshly minced ginger
  • 1 tsp of sea salt flakes
  • 2 tbsp of olive oil
  • 4 tbsp of tomato purée


  • Toast the coriander seeds, cumin seeds, and fennel seeds for 1 minute on a hot dry pan.
  • Then add the toasted spices to a pestle and mortar with the sea salt, paprika, ginger and garlic and mince everything together. (If using pre-ground spices, ignore these first 2 steps)
  • Heat the olive oil in a pan - then add the minced spices and cook for 30 seconds. Add the tomato purée and cook for another 30 seconds.
  • Add the chopped tomatoes and okra.
  • Stir fry everything on a medium heat for 4-5 minutes.
  • Add the coconut milk and 2-3 tbsp of water and lower the heat.
  • Summer for 2-3 minutes until it thickens.
  • Serve and enjoy!


Leftovers will keep well in the fridge for up to 3 days.


Serving: 1servingSugar: 2.2gFiber: 4.1gCalories: 388kcalFat: 16.4gProtein: 7.2gCarbohydrates: 24.3g
Keyword creamy, curry, dairyfree, dinner, okra, spices, tomatoes, vegan
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