Low Sodium Okra with Minced Meat
Discover a wholesome twist on a classic favorite with this **Low Sodium Okra with Minced Meat** recipe, a perfect choice for health-conscious food lovers seeking bold flavors without the salt. Featuring tender, fresh okra paired with your choice of lean minced meat (beef, chicken, or turkey), this dish is infused with aromatic garlic, ginger, and spices like cumin and coriander for a savory depth. A splash of lemon juice and a sprinkle of fresh cilantro deliver a bright, refreshing finish, while the use of low-sodium broth keeps it heart-healthy. Ready in just 45 minutes, this nutrient-packed skillet meal is not only easy to prepare but also versatile enough to serve with steamed rice or whole-grain bread for a satisfying dinner. Perfect for those adhering to a low-sodium diet or anyone looking to enjoy vibrant, wholesome flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams fresh okra
- 300 grams lean minced meat (beef, chicken, or turkey)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 cup low-sodium chicken or vegetable broth
- 1 tablespoon lemon juice
Instructions
Rinse the okra under cold water, and pat it dry with paper towels. Trim the ends and cut each pod in half diagonally.
In a large skillet, heat the olive oil over medium heat. Add the minced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and ginger to the pan, and cook for another minute until fragrant.
Increase the heat to medium-high and add the minced meat to the skillet. Cook the meat, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.
Stir in the tomato paste, ground cumin, ground coriander, and black pepper. Cook for 2 minutes, ensuring the spices are well incorporated.
Pour in the low-sodium chicken or vegetable broth, and bring the mixture to a simmer.
Add the okra to the skillet, stirring gently to combine. Cover the skillet and reduce the heat to medium-low.
Allow the okra and meat to simmer until the okra is tender, about 12-15 minutes. Stir occasionally to prevent sticking.
Once cooked, stir in the lemon juice and fresh cilantro.
Taste and adjust seasoning if needed, considering any dietary sodium restrictions.
Serve hot, with a side of steamed rice or whole grain bread, if desired.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 15.9 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2780 mg | 59% | |
*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.
