Potato Okra Curry ♥ Recipe

Potato Okra Curry Recipe
A quick one-skillet supper, just potatoes and rounds of fresh-cut okra. Truly tasty and definitely adaptable to other vegetables.

~recipe & photo updated 2010~
~more recently updated recipes~

2005 Original: Twenty minutes. One skillet. Truly tasty. The trick to Potato Okra Curry is some quick knife work to dice the potato tiny-tiny so it cooks quickly.

NUTRITION NOTES The potatoes and vegetables cook in water, not fat, so this is a very low-fat dish. A teaspoon of bacon fat (or butter, for vegetarians) is added for flavor. A side dish-size serving has only 1 or 2 Weight Watchers points for a side dish, 1.5 to three points for an entrée! It would be easy to bulk this up with other vegetables to serve more people or to use up leftovers. Tomatoes and cauliflower come to mind. But the potato-okra combination is very good.

2010 Update: When okra appears in the farmers market from the middle of July through September, the tiny thumbs are irresistible! This is one of my favorite dishes, potatoes and okra are a lovely combination, color-wise and texture-wise.


Hands-on time: 20 minutes
Time to table: 20 minutes
Serves 4 as a side dish, 2 as an entrée

About 1/2 cup water
1 teaspoon bacon grease (for flavor or use butter for a vegetarian dish or oil for a vegan dish)
1 firm-fleshed potato (for example, a Yukon gold), about 1/4 - 1/3 pound, skin on, sliced very thin, then cut lengthwise and crosswise to create a very small dice
1/2 pound fresh okra, cut crosswise
1/2 red onion, diced small
1 rib celery, diced small
1 tablespoon garlic, minced
1 teaspoon curry powder
1/2 teaspoon cumin powder
Salt & pepper to taste

Heat the water and bacon grease over MEDIUM HIGH in a heat-tolerant skillet (for example, cast iron). Add the potato, okra, onion and celery as they're prepped. Let cook, stirring often, adding more water if needed to prevent sticking. In last 5 - 10 minutes, add garlic, curry and cumin and season to taste.

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© Copyright Kitchen Parade 2006

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Fry the leftovers up in the morning with some eggs for moi :)

  2. Sounds great! I had a meal at a Tunisian restaurant last week, and ordered a lovely okra dish. I really should cook more often with that vegetable (and do it now, as I doubt it's available in Estonia sadly)

  3. With fried eggs? For moi, too!

    Pille ~ Okra has been the summer's inspiration, for sure. This particular dish was just one that I was using up leftover in the frig, it was so good!! I've got some on the counter, waiting to be pickled!

  4. Ooh, this looks very tasty, I think I'll try it!

    Regarding your note: It's all clip art. I'd like to illustrate it myself, when I get a new scanner!

  5. Alanna, Looks yummy! And I can see it with tomatoes and maybe peppers. mmmm.....


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna