Tamarind-Coconut Vegetable Curry
A vibrant vegetarian curry featuring tender okra and potatoes simmered in tamarind-coconut sauce with aromatic spices. This indian-inspired vegetarian ready in about 45 minutes pairs (100g), sliced okra, medium (1 cup, diced) potatoes, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 cup (100g), sliced okra
- 2 medium (1 cup, diced) potatoes
- 2 tbsp tamarind paste
- 1/4 cup (25g) unsweetened shredded coconut
- 1/2 (1/4 cup, finely chopped) onion
- 2 (1 tsp, minced) garlic cloves
- 1 inch (1 tbsp, minced) ginger
- 6 curry leaves
- 1 tsp mustard seeds
- 2 tbsp vegetable oil
- 1 cup (240ml) water
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 1 tsp mustard seeds and 6 curry leaves, cooking for 1 minute until seeds pop.
- Step 2: Add 1/4 cup chopped onion and sauté for 3 minutes until soft, then stir in 1 tbsp minced ginger, 1 tsp minced garlic, and cook for 1 minute until fragrant.
- Step 3: Add 1 cup sliced okra and 1 cup diced potatoes, stirring to coat. Cook for 2 minutes to sear slightly.
- Step 4: Stir in 2 tbsp tamarind paste, 1 cup water, and 1/2 tsp salt, then bring to a gentle simmer.
- Step 5: Cover and simmer for 20 minutes until vegetables are tender, stirring once halfway through.
- Step 6: Stir in 1/4 cup shredded coconut and cook uncovered for 5 minutes until coconut is toasted and sauce thickens to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Coconut Vegetable Curry take to make?
Total time is about 45 minutes (15 min prep + 30 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 Tamarind-Coconut Vegetable Curry?
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 (100g), sliced okra from drying out.
Can I substitute ingredients in Tamarind-Coconut Vegetable Curry?
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 Tamarind-Coconut Vegetable Curry 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 Tamarind-Coconut Vegetable Curry?
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.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
