Whole30 Okra Curry
Transform your weeknight dinner routine with this vibrant and flavorful Whole30 Okra Curry, a wholesome dish that checks every box for taste, nutrition, and dietary compliance. Featuring tender okra simmered in a rich, creamy sauce made with coconut milk, crushed tomatoes, and aromatic curry powder, this recipe is packed with bold flavors and nourishing ingredients. Fresh garlic, ginger, and lime juice infuse the dish with a zesty freshness, while cilantro adds a bright, herbaceous touch. Ready in just 45 minutes, this easy one-pan curry is perfect for busy days and pairs beautifully with cauliflower rice for a satisfying Whole30 meal. Whether you're on the Whole30 journey or simply seeking a healthy, gluten-free, and dairy-free dinner option, this okra curry is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 500 grams fresh okra
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons curry powder
- 400 grams canned crushed tomatoes
- 400 milliliters coconut milk
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 1 lime
- 0.5 teaspoon red chili flakes
Instructions
Wash the okra thoroughly and pat dry with a kitchen towel. Slice the okra into 1-inch pieces and set aside.
Peel and finely chop the onion; mince the garlic and ginger.
Heat the coconut oil in a large skillet or pot over medium heat. Add the onions and sauté for about 5 minutes until soft and translucent.
Add the minced garlic and ginger to the onions, cooking for another 2 minutes until fragrant.
Stir in the curry powder and cook for 1 minute to release the aromatic oils from the spices.
Add the sliced okra to the pan and sauté for 5 minutes until it begins to soften.
Pour in the canned crushed tomatoes and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
Season the curry with sea salt, black pepper, and red chili flakes. Adjust the seasoning to taste.
Cover the pan and let the curry simmer for about 15-20 minutes, stirring occasionally, until the okra is tender and the sauce thickens.
Finely chop the fresh cilantro and add to the curry, stirring well to incorporate.
Squeeze the juice of the lime over the curry just before serving to enhance the flavors.
Serve hot, garnished with additional cilantro if desired. This curry pairs wonderfully with cauliflower rice or simply enjoyed on its own.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7018 mg | 305% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 59.8 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3618 mg | 77% | |
*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.
