Curried Okra
Bring bold Indian flavors to your table with this vibrant and healthy Curried Okra recipe. This dish combines tender, fresh okra with a warm medley of aromatic spices, including turmeric, garam masala, and red chili powder, creating a deeply flavorful curry that's both comforting and satisfying. Enhanced with the earthy pop of mustard and cumin seeds, sautéed onions, and a rich tomato base, this gluten-free, vegan-friendly curry is perfect for weeknight dinners or vegetarian feasts. Ready in just 40 minutes, it pairs beautifully with steamed rice, naan, or roti for a complete meal packed with texture and exotic flavor. Garnished with fresh cilantro for a refreshing finish, this Curried Okra promises to elevate your dining experience with every bite!
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Recipe Information
Ingredients
- 500 grams fresh okra
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium (finely chopped) onion
- 3 minced garlic cloves
- 1 teaspoon (minced) ginger
- 2 medium (diced) tomatoes
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 125 milliliters water
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons (chopped) fresh cilantro
Instructions
Wash the okra thoroughly and pat it dry with a kitchen towel. Trim the tops and tips, then cut the okra into 1-inch pieces.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the mustard seeds and cumin seeds. Cook until they start to sizzle and pop, about 30 seconds.
Stir in the chopped onion and cook for 3-4 minutes, until softened and slightly golden.
Add the minced garlic and ginger, cooking for another minute until fragrant.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they break down into a thick mixture.
Stir in the ground turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Cook for 1 minute to toast the spices.
Add the cut okra to the pan, mixing well to coat it in the spice mixture.
Stir in the water and salt. Cover the pan with a lid and simmer on low heat for 15 minutes, stirring occasionally, until the okra is tender and the flavors have melded.
Remove the lid, increase the heat to medium, and cook for another 2-3 minutes to reduce any excess liquid.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 21.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2605 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
