Goan Coconut and Tomato Vegetable Curry with Okra

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian curry featuring tender okra and potatoes in a coconut-tomato broth with aromatic Goan spices. This indian-inspired vegetarian ready in about 45 minutes pairs Potatoes, Okra, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cube 2 medium potatoes into 1-inch pieces. Trim and slice 1 cup okra into 1/2-inch pieces. Heat 2 tbsp coconut oil in a pot over medium heat.
  2. Step 2: Add 1 medium onion, finely chopped, and cook for 3 minutes until golden. Add 2 minced garlic cloves, 1 inch grated ginger, and 1 slit green chili, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp coriander powder, and cook for 30 seconds until aromatic.
  4. Step 4: Add 2 chopped medium tomatoes and cook for 5 minutes until they break down into a thick sauce.
  5. Step 5: Add potatoes, okra, and 1/2 cup coconut milk. Bring to a simmer, then cover and cook for 15 minutes until potatoes are tender.
  6. Step 6: Uncover and cook for 5 more minutes until the sauce thickens. Season with salt to taste and garnish with fresh cilantro before serving.

Frequently asked questions

How long does Goan Coconut and Tomato Vegetable Curry with Okra take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Goan Coconut and Tomato Vegetable Curry with Okra?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.

Can I substitute ingredients in Goan Coconut and Tomato Vegetable Curry with Okra?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Goan Coconut and Tomato Vegetable Curry with Okra for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Goan Coconut and Tomato Vegetable Curry with Okra?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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