Keto Okra Curry
Indulge in the bold and vibrant flavors of Keto Okra Curry, a satisfying low-carb dish that perfectly balances spice and creaminess. This gluten-free curry features tender okra simmered in a luscious coconut milk base infused with aromatic spices like curry powder, turmeric, cumin, and coriander. Fresh onion, garlic, ginger, and a touch of tomato brighten the dish, while a garnish of lime juice and cilantro adds a refreshing finish. Ready in just 40 minutes, this keto-friendly recipe is ideal for anyone looking to enjoy a wholesome yet flavorful curry. Serve it over cauliflower rice or pair it with keto flatbread for a healthy, hearty meal that won’t compromise your dietary goals.
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Recipe Information
Ingredients
- 400 grams fresh okra
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 200 milliliters canned coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.75 teaspoon salt
- 1 medium tomato, chopped
- 2 tablespoons fresh cilantro, chopped
- 0.5 lime, juiced
Instructions
Wash the okra thoroughly and pat dry with a paper towel. Trim the ends and cut them into 1-inch pieces.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic and ginger to the skillet. Stir and cook for another 1 minute until the raw smell disappears.
Add the cut okra pieces to the skillet and sauté for about 5-7 minutes, until they start to cook but remain firm. Stir occasionally to prevent sticking.
Reduce the heat to low and add the curry powder, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Stir well to coat the okra and onions evenly with the spices.
Pour the canned coconut milk into the skillet and stir to combine. Add the chopped tomato and mix everything well.
Allow the curry to simmer on low heat for about 10-12 minutes, stirring occasionally, until the okra is cooked through and the flavors meld together.
Taste the curry and adjust the seasoning if necessary. Add a little more salt or chili powder if preferred.
Remove from heat and stir in the fresh lime juice.
Garnish with chopped fresh cilantro before serving. Enjoy your keto okra curry with cauliflower rice or a low-carb flatbread.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 20.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2386 mg | 51% | |
*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.
