Keto Okra Curry

Indulge in the vibrant flavors of Keto Okra Curry, a low-carb twist on a classic dish that’s both healthy and delicious. This recipe combines tender fresh okra with a rich, creamy coconut milk base, infused with aromatic spices like curry powder, cumin, and turmeric for an irresistible burst of flavor. Sautéed onions, garlic, and fresh ginger add depth, while a hint of lime juice and a garnish of cilantro provide the perfect finishing touch. With just 15 minutes of prep and 25 minutes of cook time, this quick and easy keto-friendly curry is ideal for busy weeknights. Serve it with cauliflower rice or low-carb flatbreads for a satisfying, gluten-free meal that’s as nourishing as it is flavorful. Perfect for those following a keto diet, it’s a wholesome, one-pan dish brimming with vibrant spices and wholesome ingredients.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams fresh okra
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 200 milliliters canned coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.75 teaspoon salt
• 1 medium tomato, chopped
• 2 tablespoons fresh cilantro, chopped
• 0.5 lime, juiced

Directions

Step 1

Wash the okra thoroughly and pat dry with a paper towel. Trim the ends and cut them into 1-inch pieces.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

Step 3

Add the minced garlic and ginger to the skillet. Stir and cook for another 1 minute until the raw smell disappears.

Step 4

Add the cut okra pieces to the skillet and sauté for about 5-7 minutes, until they start to cook but remain firm. Stir occasionally to prevent sticking.

Step 5

Reduce the heat to low and add the curry powder, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Stir well to coat the okra and onions evenly with the spices.

Step 6

Pour the canned coconut milk into the skillet and stir to combine. Add the chopped tomato and mix everything well.

Step 7

Allow the curry to simmer on low heat for about 10-12 minutes, stirring occasionally, until the okra is cooked through and the flavors meld together.

Step 8

Taste the curry and adjust the seasoning if necessary. Add a little more salt or chili powder if preferred.

Step 9

Remove from heat and stir in the fresh lime juice.

Step 10

Garnish with chopped fresh cilantro before serving. Enjoy your keto okra curry with cauliflower rice or a low-carb flatbread.

Nutrition Facts

Serving size	(921.0g)

Amount per serving	% Daily Value*
Calories	965.1

Total Fat 79.1g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3209.3mg	0%
Total Carbohydrate 67.0g	0%
Dietary Fiber 18.5g	0%
Total Sugars 20.5g
Protein 15.9g	0%

Vitamin D 0IU	0%
Calcium 459.4mg	0%
Iron 16.2mg	0%
Potassium 2386.3mg	0%

*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.

Source of Calories

Fat: 68.2%

Protein: 6.1%

Carbs: 25.7%