Lady Finger and Potato Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vegetarian Goan curry featuring tender okra and potatoes simmered in coconut milk with aromatic spices. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs Lady finger, Potatoes, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 lb Lady finger
• 2 medium Potatoes
• 1 medium Onion
• 2 medium Tomato
• 3 cloves Garlic
• 1-inch piece Ginger
• 2 Green chilies
• 1 can (400ml) Coconut milk
• 1 tsp Curry powder
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1/4 cup Water

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 1 medium chopped onion and cook until golden, about 5 minutes.
2. Step 2: Add 3 minced garlic cloves and 1-inch minced ginger, cook for 1 minute until fragrant.
3. Step 3: Add 2 chopped medium tomatoes, 2 chopped green chilies, 1 tsp curry powder, and 1 tsp salt. Cook for 5 minutes until tomatoes break down.
4. Step 4: Add 1 lb sliced lady finger and 2 medium cubed potatoes, then stir in 1/4 cup water. Cook for 15 minutes, stirring occasionally, until potatoes are tender.
5. Step 5: Stir in 1 can (400ml) coconut milk and simmer for 10 minutes until curry thickens slightly.