Index Meals | Spiced okra and potato stew
This recipe for easy spiced okra and potato stew uses cumin and coriander for an Indian flavour. Keep the okra whole for a less ‘slippery’ texture. Vegan, dairy and gluten free.
Onion, Potatoes, Garlic, Ginger, Red chilli, Cumin, Turmeric, Ground coriander, Chopped tomatoes, Okra, Bhindi, Lady’s fingers, Coriander, Recipe, Indian, Vegan, Dairyfree, Vegetarian, Glutenfree
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Spiced okra and potato stew

About This Recipe


1 onion, chopped
500g (about 2 large or 3 medium) potatoes, peeled and diced
4 garlic cloves, crushed
2 inches of fresh ginger, peeled and grated
1 red chilli, deseeded and finely sliced
2 tsp cumin seeds
½ tsp turmeric
2 tsp ground coriander
1 cup of vegetable stock
400g can of chopped tomatoes
175g (or one packet) of small okra, trimmed
Salt and fresh ground pepper
¼ cup of fresh coriander leaves



  1. Gently fry the onion in a little olive oil for 3-4 minutes, until soft, then add the garlic, ginger, chilli and spices and cook for another minute to release the flavours.
  2. Add the potato cubes and mix well, then pour in the stock and bring to the boil. Lower the heat, cover and simmer for 10 minutes.
  3. Stir in the tomatoes and okra and cook, uncovered, for another 10-15 minutes, until the potatoes and okra are soft.
  4. Remove from the heat, season to taste, and sprinkle over the coriander leaves.
  5. Serve with warm naan bread or steamed rice.

Dairy-free, Gluten-free, Vegan, Vegetarian
Bhindi, Chopped tomatoes, Coriander, Cumin, Garlic, Ginger, Ground coriander, Lady’s fingers, Okra, Onion, Potatoes, Recipe, Red chilli, Turmeric