Low Carb Okra Curry
Discover the vibrant flavors of this Low Carb Okra Curry, a wholesome, keto-friendly dish that’s as nourishing as it is delicious. Tender okra is simmered in a fragrant blend of curry powder, cumin, coriander, and turmeric, all brought together in a creamy coconut milk base. Enhanced with aromatic garlic, ginger, and a hint of heat from green chili, this recipe is perfect for those seeking a savory, low-carb meal with a touch of spice. Finished with fresh cilantro and a squeeze of lemon juice, this curry offers a refreshing and zesty twist. Ready in just 45 minutes, it’s an ideal choice for busy weeknights and pairs beautifully with low-carb sides like cauliflower rice or a crisp salad. Whether you’re following a keto diet or simply craving a flavorful vegetable curry, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 500 grams Okra
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 1 medium, finely chopped Tomato
- 1 finely chopped Green chili
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Wash the okra thoroughly, pat dry with a kitchen towel, and cut off the tops and tails. Slice the okra into 1-inch pieces.
Heat coconut oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic, grated ginger, and chopped green chili to the pan. Stir and cook for another 2 minutes until fragrant.
Add the chopped tomato to the pan and cook until it softens and breaks down, about 5 minutes.
Stir in the curry powder, ground cumin, ground coriander, and turmeric powder. Cook for 2 more minutes to release the spices' aromas.
Add the sliced okra to the pan, stirring well to coat it with the spices. Cook for 5 minutes, allowing the okra to slightly brown and soften.
Pour in the coconut milk and add salt. Stir well and bring the mixture to a gentle simmer.
Cover the pan and let it cook for 10-12 minutes, stirring occasionally, until the okra is tender and the flavors are well combined.
Remove from heat, stir in the chopped cilantro and lemon juice.
Taste and adjust seasoning if needed. Serve hot with your choice of low-carb sides such as cauliflower rice or a salad.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6285 mg | 273% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 40.6 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2521 mg | 54% | |
*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.
