Curried Okra with Tomato
Bring bold flavors to your table with this Curried Okra with Tomato, a vibrant and healthy vegetarian dish that’s as simple as it is satisfying. Tender okra is simmered to perfection in a fragrant medley of ripe tomatoes, garlic, ginger, and warming spices like curry powder, turmeric, and cumin. A hint of chili powder adds a customizable kick, while fresh cilantro and a splash of lemon juice brighten the dish with zesty freshness. Perfect for a quick weeknight dinner, this Indian-inspired curry is ready in just 40 minutes and pairs beautifully with steamed rice or soft naan. Whether you’re a fan of traditional Indian cooking or a lover of exciting vegetable recipes, this gluten-free and vegan-friendly dish is sure to become a staple on your menu.
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Ingredients
- 400 grams okra (fresh or frozen)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 medium onion
- 3 large garlic cloves
- 1 teaspoon ginger (freshly grated)
- 2 medium tomatoes (ripe, diced)
- 1.5 teaspoons curry powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 60 milliliters water
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon lemon juice
Directions
Step 1
Wash and pat dry the okra if using fresh. Trim off the tops and slice each pod into 1- to 2-inch pieces. If using frozen okra, thaw and pat dry to remove excess moisture.
Step 2
Heat the vegetable oil in a large skillet or pan over medium heat. Add the mustard seeds and cook until they start to pop, about 30 seconds.
Step 3
Finely chop the onion and add it to the pan. Cook for 4-5 minutes or until translucent.
Step 4
Mince the garlic and add it along with the grated ginger. Saute for 1-2 minutes until aromatic.
Step 5
Stir in the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until they break down and form a thick base.
Step 6
Add the curry powder, turmeric powder, ground cumin, chili powder, and salt. Stir well to coat the mixture with the spices.
Step 7
Add the sliced okra and mix gently to combine. Cook for 5 minutes, allowing the okra to absorb the flavors.
Step 8
Pour in the water and reduce the heat to low. Cover the pan with a lid and simmer for 10 minutes, stirring occasionally to prevent sticking.
Step 9
Once the okra is tender and the sauce has thickened, turn off the heat. Stir in the lemon juice and chopped cilantro for a fresh finish.
Step 10
Serve hot with steamed rice, naan, or your favorite flatbread. Enjoy!
Nutrition Facts
| Serving size | (783.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 502.8 |
| Total Fat 29.4g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3428.4mg | 0% |
| Total Carbohydrate 59.5g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 16.3g | |
| Protein 13.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 441.2mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1877.9mg | 0% |
Source of Calories