Sugar-Free Okra Curry
Delight in the wholesome flavors of this Sugar-Free Okra Curry, a vibrant dish packed with nutrients and bold spices. Perfectly tender okra is cooked with a rich blend of coconut oil, fragrant cumin and mustard seeds, and a tangy tomato-onion base, all enhanced by aromatic garlic, ginger, and a medley of classic Indian spices. This diabetic-friendly recipe eliminates added sugars without compromising on taste, making it an ideal choice for healthy eating. Ready in just 40 minutes, this one-pan curry pairs beautifully with steamed rice or warm flatbreads for a satisfying and guilt-free meal. Whether you're looking for a vegan option or a quick weeknight dinner, this flavorful okra curry is sure to impress your taste buds!
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Recipe Information
Ingredients
- 500 grams okra
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 whole onion, medium, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 whole tomato, large, chopped
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 100 milliliters water
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Wash the okra thoroughly under running water. Pat them dry completely with a kitchen towel to prevent sliminess during cooking.
Trim both ends of the okra and cut them into 1/2-inch pieces.
Heat the coconut oil in a large skillet or pan over medium heat.
Add the cumin seeds and mustard seeds to the hot oil. Let them splutter for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for 3-4 minutes until they turn translucent.
Stir in the minced garlic and ginger. Cook for another minute until the raw aroma disappears.
Add the chopped tomatoes to the pan and cook for 3-4 minutes until they soften and blend into the masala.
Sprinkle the turmeric powder, ground coriander, red chili powder, and salt over the tomato-onion mixture. Stir well to combine.
Add the sliced okra to the pan. Stir thoroughly so the spices coat the okra evenly.
Pour the water into the pan, stir well, and cover the pan with a lid.
Reduce the heat to low and let the curry simmer for 10-15 minutes. Stir occasionally, ensuring the okra does not stick to the bottom of the pan.
Once the okra is tender and cooked through, remove the lid and increase the heat to medium-high.
Cook for another 2-3 minutes until the excess liquid evaporates and the curry reaches your desired consistency.
Turn off the heat and garnish the okra curry with freshly chopped coriander leaves.
Serve hot with steamed rice or flatbreads for a fulfilling meal.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 18.1 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2487 mg | 53% | |
*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.
