Curried Okra with Tomato
Bring bold flavors to your table with this Curried Okra with Tomato, a vibrant and healthy vegetarian dish that’s as simple as it is satisfying. Tender okra is simmered to perfection in a fragrant medley of ripe tomatoes, garlic, ginger, and warming spices like curry powder, turmeric, and cumin. A hint of chili powder adds a customizable kick, while fresh cilantro and a splash of lemon juice brighten the dish with zesty freshness. Perfect for a quick weeknight dinner, this Indian-inspired curry is ready in just 40 minutes and pairs beautifully with steamed rice or soft naan. Whether you’re a fan of traditional Indian cooking or a lover of exciting vegetable recipes, this gluten-free and vegan-friendly dish is sure to become a staple on your menu.
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Recipe Information
Ingredients
- 400 grams okra (fresh or frozen)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 medium onion
- 3 large garlic cloves
- 1 teaspoon ginger (freshly grated)
- 2 medium tomatoes (ripe, diced)
- 1.5 teaspoons curry powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 60 milliliters water
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon lemon juice
Instructions
Wash and pat dry the okra if using fresh. Trim off the tops and slice each pod into 1- to 2-inch pieces. If using frozen okra, thaw and pat dry to remove excess moisture.
Heat the vegetable oil in a large skillet or pan over medium heat. Add the mustard seeds and cook until they start to pop, about 30 seconds.
Finely chop the onion and add it to the pan. Cook for 4-5 minutes or until translucent.
Mince the garlic and add it along with the grated ginger. Saute for 1-2 minutes until aromatic.
Stir in the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until they break down and form a thick base.
Add the curry powder, turmeric powder, ground cumin, chili powder, and salt. Stir well to coat the mixture with the spices.
Add the sliced okra and mix gently to combine. Cook for 5 minutes, allowing the okra to absorb the flavors.
Pour in the water and reduce the heat to low. Cover the pan with a lid and simmer for 10 minutes, stirring occasionally to prevent sticking.
Once the okra is tender and the sauce has thickened, turn off the heat. Stir in the lemon juice and chopped cilantro for a fresh finish.
Serve hot with steamed rice, naan, or your favorite flatbread. Enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3428 mg | 149% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 16.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1878 mg | 40% | |
*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.
