Stir-Fried Okra with Cashews and Coconut Milk

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 recipe, ready in about 32 minutes, pairs okra, cashews, coconut milk 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.

Ingredients

• 2 cups, trimmed and sliced into 1/2-inch pieces okra
• 1/4 cup cashews
• 1/2 cup coconut milk
• 1 tablespoon vegetable oil
• 1/4 cup, finely chopped red onion
• 2 cloves, minced garlic
• 1 teaspoon, minced fresh ginger
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• to taste salt
• 2 tablespoons, chopped fresh cilantro
• 2 tablespoons, chopped fresh mint

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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.