Low Sodium Okra and Potato Curry

Savor the delightful balance of flavor and nutrition with this Low Sodium Okra and Potato Curry, a wholesome, heart-healthy twist on a classic Indian-inspired curry. Featuring tender okra, hearty potatoes, and a medley of aromatic spices like cumin, coriander, and turmeric, this dish proves that you don’t need excess salt to enjoy a deeply satisfying meal. Canned diced tomatoes and a splash of lemon juice provide a tangy depth, while fresh cilantro adds a burst of freshness. Perfect for a low-sodium diet, this one-pot wonder is easy to prepare in under an hour and pairs beautifully with fluffy rice or whole grain naan. Whether you're meal prepping or craving a comforting dinner, this vegan, low-sodium curry is sure to become a household favorite.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Okra
• 300 grams Potatoes
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch piece Ginger
• 400 grams Canned diced tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 2 tablespoons Fresh cilantro
• 250 milliliters Water
• 1 tablespoon Lemon juice
• 0.25 teaspoon Black pepper

Directions

Step 1

1. Prepare the ingredients by slicing the okra into 1/2 inch pieces, peeling and dicing the potatoes into 1-inch cubes, finely chopping the onion, mincing the garlic, and grating the ginger.

Step 2

2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent.

Step 3

3. Stir in the garlic and ginger, and sauté for another 2 minutes until fragrant.

Step 4

4. Add the ground cumin, coriander, turmeric, and red chili powder. Stir the spices into the onion mixture for about 30 seconds to release their aromas.

Step 5

5. Add the diced potatoes to the skillet, stirring to coat them with the spice mixture. Cook for about 5 minutes, allowing the potatoes to slightly brown.

Step 6

6. Stir in the canned diced tomatoes and water. Bring the mixture to a simmer and cover the skillet. Cook for 10 minutes to let the potatoes start cooking.

Step 7

7. Add the sliced okra to the skillet, stirring to combine. Cover and cook for an additional 15 minutes, or until both the potatoes and okra are tender.

Step 8

8. Stir in the lemon juice and season with black pepper. Adjust seasoning if necessary, adding more lemon juice or black pepper to taste.

Step 9

9. Remove from heat, garnish with freshly chopped cilantro before serving.

Step 10

10. Serve hot with cooked rice or whole grain naan for a delicious low sodium meal.

Nutrition Facts

Serving size	(1582.8g)

Amount per serving	% Daily Value*
Calories	960.8

Total Fat 43.0g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 6.2g
Cholesterol 8mg	0%
Sodium 1103.9mg	0%
Total Carbohydrate 133.7g	0%
Dietary Fiber 32.2g	0%
Total Sugars 29.5g
Protein 23.2g	0%

Vitamin D 0IU	0%
Calcium 630.9mg	0%
Iron 12.3mg	0%
Potassium 4184.2mg	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: 38.1%

Protein: 9.1%

Carbs: 52.7%