Paleo Okra Curry
Discover the rich, earthy flavors of this Paleo Okra Curry, a wholesome dish brimming with fresh okra, creamy coconut milk, and perfectly balanced aromatic spices like turmeric, cumin, and coriander. This gluten-free, dairy-free recipe is ideal for those following a paleo lifestyle, offering hearty comfort while staying light and nutritious. Sautéed onions, garlic, and ginger form the flavorful base, while cherry tomatoes add a pop of freshness to the luscious coconut curry sauce. Ready in just 45 minutes, this vibrant curry is perfect for weeknight dinners and can be served alongside cauliflower rice or enjoyed on its own. Garnished with fragrant cilantro, this one-pot wonder is a delightful celebration of healthy, flavorful eating.
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Recipe Information
Ingredients
- 500 grams fresh okra
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 cloves garlic
- 1 inch piece ginger
- 200 grams cherry tomatoes
- 400 ml coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon sea salt
- 2 tablespoons fresh cilantro
Instructions
Wash the okra thoroughly and dry them with a clean kitchen towel. Trim the ends and slice the okra into 1-inch pieces.
Chop the yellow onion into fine pieces. Mince the garlic cloves and ginger.
Halve the cherry tomatoes and set them aside.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until it's translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking until fragrant, approximately 1 to 2 minutes.
Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper into the pan, stirring for about 1 minute to toast the spices.
Add the sliced okra to the pan, cooking for 5 to 7 minutes, stirring occasionally, until it becomes slightly tender.
Mix in the halved cherry tomatoes and pour the coconut milk into the pan. Stir well to combine all ingredients.
Add salt and bring the mixture to a gentle simmer. Let it cook for about 10 more minutes, or until the okra is fully tender and the sauce has thickened slightly.
Taste and adjust the seasoning if needed. Garnish with freshly chopped cilantro before serving.
Serve the Paleo Okra Curry hot, with a side of cauliflower rice or as is for a satisfying, healthy meal.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 47.6 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2836 mg | 60% | |
*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.
