High Protein Okra Curry
Elevate your mealtime with this hearty and nutrient-packed High Protein Okra Curry! Bursting with bold Indian spices, tender okra, creamy coconut milk, and the satisfying textures of tofu and chickpeas, this recipe is perfect for anyone looking to enjoy a delicious plant-based dish that's loaded with protein. The combination of garlic, ginger, and garam masala creates an aromatic base, while fresh cilantro and lime juice add a zesty finish. Ready in just an hour, this curry pairs beautifully with steamed rice or warm naan bread, making it an easy yet impressive option for weeknight dinners or cozy gatherings. Ideal for vegan, vegetarian, and high-protein diets, this flavor-rich curry is sure to become a regular on your table!
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Recipe Information
Ingredients
- 500 grams Okra
- 200 grams Extra-firm Tofu
- 400 grams Canned Chickpeas
- 1 large Onion
- 400 grams Tomato puree
- 3 large Garlic cloves
- 1 inch piece Ginger
- 200 ml Coconut milk
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lime juice
Instructions
Begin by washing the okra thoroughly and patting dry. Trim the ends and cut into 1-inch pieces.
Drain the tofu and press it to remove excess water. Cut into small cubes and set aside.
Rinse and drain the canned chickpeas.
Finely chop the onion. Grate the garlic cloves and ginger together to form a paste.
In a large skillet or pan, heat the vegetable oil over medium heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
Add the chopped onion to the pan and sauté for about 5 minutes until they turn translucent.
Stir in the garlic and ginger paste and sauté for an additional 1-2 minutes until the raw aroma disappears.
Add the tomato puree to the pan and cook for about 5 minutes, stirring occasionally, until it reduces slightly.
Mix in the turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine with the tomato mixture.
Add the cut okra pieces and toss to coat them well in the spiced tomato mixture. Cook for about 10 minutes, stirring occasionally.
Next, add the cubed tofu and drained chickpeas to the pan, carefully mixing them in.
Pour in the coconut milk and reduce the heat to low. Cover and simmer for 15-20 minutes, allowing the flavors to meld together and the okra to become tender.
Stir in the garam masala and cook for another minute.
Before serving, sprinkle with fresh cilantro and drizzle with lime juice for extra flavor.
Serve the high protein okra curry hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 64.5 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2149 mg | 165% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5434 mg | 116% | |
*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.
