Stir-Fried Okra with Cashews and Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant vegetarian dish featuring tender okra stir-fried with toasted cashews in a creamy coconut milk base, finished with fresh herbs. This indian-inspired vegetarian ready in about 32 minutes pairs cashews, coconut milk, tablespoon vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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.

★ 4.1 (10 ratings) Prep: 20 min Cook: 12 min Serves 4 Indian cuisine 295 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; add cashews and toast for 2-3 minutes until golden and aromatic, then remove and set aside.
  2. Step 2: Add cumin seeds to the hot oil and cook for 30 seconds until they pop, then stir in chopped red onion and cook for 3 minutes until softened.
  3. Step 3: Add minced garlic and ginger, cooking for 1 minute until fragrant, then stir in turmeric powder and cook for 30 seconds.
  4. Step 4: Add okra slices and toss to coat in spices, cooking for 4 minutes with occasional stirring until okra begins to soften but remains firm.
  5. Step 5: Pour in coconut milk, bring to a gentle simmer, and cook uncovered for 6 minutes until okra is tender but not mushy.
  6. Step 6: Stir in toasted cashews, salt to taste, and half the fresh cilantro; cook for 1 minute, then remove from heat and stir in remaining fresh mint before serving.

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Frequently asked questions

How long does Stir-Fried Okra with Cashews and Coconut Milk take to make?

Total time is about 32 minutes (20 min prep + 12 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 Stir-Fried Okra with Cashews and Coconut Milk?

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 cashews from drying out.

Can I substitute ingredients in Stir-Fried Okra with Cashews and Coconut Milk?

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 Stir-Fried Okra with Cashews and Coconut Milk 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 Stir-Fried Okra with Cashews and Coconut Milk?

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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