Vegan Spicy Okra Stir-Fry
Delight your taste buds with this vibrant Vegan Spicy Okra Stir-Fry, a quick and flavorful dish that combines tender okra with aromatic spices for a show-stopping plant-based meal. Infused with the earthy warmth of cumin, coriander, and turmeric, and brightened by the zing of fresh ginger, garlic, and a squeeze of lemon juice, this recipe delivers a balanced harmony of spice and freshness. Coconut oil lends a subtle tropical richness, while red chili flakes and paprika bring just the right amount of heat. Perfect for busy weeknights, this stir-fry is ready in just 35 minutes and pairs beautifully with rice, quinoa, or as a standalone dish. Packed with wholesome ingredients and gluten-free, it’s a healthy, satisfying choice that’s sure to please vegans and spice lovers alike. Make this easy recipe your go-to for bold flavors and simplicity!
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Recipe Information
Ingredients
- 450 grams okra
- 1 medium onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 1 medium tomato
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoons red chili flakes
- 0.75 teaspoons sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
Wash the okra thoroughly and pat it dry using a kitchen towel. Trim both ends of the okra and slice it into 1-inch pieces.
Peel and finely chop the onion, garlic, and ginger. Dice the tomato into small pieces.
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, add the chopped onion and sauté for 2–3 minutes until translucent.
Add the garlic and ginger, and stir-fry for another 1 minute until fragrant.
Toss in the ground cumin, ground coriander, turmeric powder, paprika, and red chili flakes. Stir well to coat the onions and release the spices' aroma, about 30 seconds.
Add the okra slices to the pan and stir well to combine with the spices. Cook for 5–7 minutes, stirring occasionally, until the okra starts to soften and the sliminess reduces.
Add the diced tomato, sea salt, black pepper, and 2 tablespoons of water. Mix everything well and cover the pan with a lid. Let it cook for 5 more minutes on medium-low heat, stirring occasionally, until the tomatoes break down and the okra is tender.
Remove the lid and stir-fry for another 2 minutes to evaporate any excess moisture.
Garnish with freshly chopped cilantro leaves and drizzle with lemon juice before serving.
Serve hot as a side dish with rice, quinoa, or enjoy on its own!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 25.2 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2221 mg | 47% | |
*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.
