Low Sodium Spicy Okra Stir-Fry
Elevate your weeknight dinner with this vibrant and flavorful Low Sodium Spicy Okra Stir-Fry! Packed with nutrient-rich fresh okra, colorful red bell peppers, and aromatic slices of onion, this dish delivers a delightful crunch and a kick of spice thanks to a medley of cayenne pepper, paprika, cumin, and turmeric. A touch of fresh ginger and garlic adds a warming depth, while a squeeze of lime juice brightens every bite. Made with minimal salt, this heart-healthy recipe is perfect for those watching their sodium intake and takes only 30 minutes to prepare. Serve it as a bold side dish or pair it with grains like brown rice or quinoa for a complete, satisfying meal. Garnished with fresh cilantro, this one-pan stir-fry is proof that healthy eating can be packed with color, flavor, and spice!
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Recipe Information
Ingredients
- 500 grams Okra (fresh, trimmed and cut into 1-inch pieces)
- 1 large Red bell pepper (thinly sliced)
- 1 medium Yellow onion (thinly sliced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (minced)
- 0.5 teaspoon Cayenne pepper powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.25 teaspoon Crushed red chili flakes (optional for extra spice)
Instructions
Rinse the okra thoroughly and pat it dry with a clean towel to minimize moisture. Trim the ends and cut the okra into 1-inch pieces, ensuring all pieces are relatively uniform in size.
Heat 2 tablespoons of extra virgin olive oil in a large skillet or wok over medium heat.
Once the oil is hot, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the sliced onion and red bell pepper to the skillet. Cook for 3-4 minutes, stirring frequently, until they begin to soften.
Add the okra to the skillet and stir well to distribute the garlic, ginger, onion, and bell pepper evenly.
Sprinkle the cayenne pepper powder, paprika, ground cumin, and ground turmeric over the okra. Stir thoroughly to coat all the vegetables in the spices.
Reduce the heat to medium-low and continue to cook for 8-10 minutes, stirring occasionally, until the okra is tender but not slimy. Adjust the heat if necessary to prevent sticking or burning.
Once cooked, drizzle the fresh lime juice over the stir-fry and toss to combine. Taste and adjust for spice levels if desired.
Remove the skillet from the heat and sprinkle with chopped fresh cilantro. If you prefer extra spice, top with a pinch of crushed red chili flakes before serving.
Serve immediately as a side dish or pair it with steamed brown rice or quinoa for a more filling meal.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 23.2 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2337 mg | 50% | |
*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.
