Soy-Free Stir-Fried Okra
Say goodbye to soggy okra with this quick and flavorful Soy-Free Stir-Fried Okra recipe! Packed with vibrant spices like cumin, turmeric, and smoked paprika, this dish brings out the best in every tender-crisp bite of okra, while a squeeze of fresh lemon juice adds a zesty finish. Perfect for those avoiding soy or seeking a gluten-free option, this recipe is light, healthy, and deeply satisfying. Serve it as a colorful side dish or pair it with rice for a complete and wholesome meal. Ready in just 25 minutes, it’s a fast, fuss-free way to enjoy a unique vegetable with a delicious South Asian-inspired twist!
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Recipe Information
Ingredients
- 450 grams Okra
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 2 Garlic cloves, minced
- 1 small Red onion, thinly sliced
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoons Smoked paprika
- 0.75 teaspoons Salt
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Wash the okra thoroughly and dry it completely using a clean kitchen towel or paper towels. Trim the ends and slice the okra into 1/2-inch pieces.
Heat a large skillet or wok over medium heat and add the olive oil.
Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the minced garlic and sliced red onion to the skillet. Sauté for 2-3 minutes until the onions are softened and slightly translucent.
Stir in the turmeric powder, ground coriander, smoked paprika, and salt. Cook for 30 seconds to allow the spices to bloom.
Add the sliced okra to the skillet and toss to coat it evenly with the spices.
Cook the okra over medium-high heat for 8-10 minutes, stirring occasionally to prevent sticking, until the okra is tender and slightly crispy on the edges.
Remove the skillet from the heat and drizzle with fresh lemon juice. Toss to combine.
Taste and adjust the seasoning if needed. Garnish with freshly chopped cilantro if desired.
Serve warm as a side dish or with rice for a light main course.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 10.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1722 mg | 37% | |
*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.
