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If you like okra, you will love this okra tomato stew, It’s absolutely delicious. Try it as a side dish, or serve it to two as a vegan main course over brown rice.
Makes 4 servings
New quantity:
Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Ingredients
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 teaspoon kosher salt
2 teaspoons minced garlic
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1 pounds fresh okra, rinsed and dried, ends trimmed, cut in half
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
Directions
1. Heat olive oil in a large heavy pan over medium-high heat, about 2 minutes. Add the onion and salt, and sauté until tender, stirring often, about 3 minutes. Add the garlic and sauté 1 more minute, then add the paprika and cumin and cook, stirring, for 30 seconds, until fragrant.
2. Add the okra. Cook 1 minute, stirring, then add the tomatoes. Bring to a boil, then lower heat to medium and cook, covered, for 10-15 minutes, stirring occasionally, until okra is tender.
3. Remove from heat. Season with freshly ground black pepper. Serve immediately.
Nutrition per serving
Calories 104.4
Total Fat 3.5 g
Saturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 272.7 mg
Total Carbohydrate 14.4 g
Dietary Fiber 4.8 g
Sugars 3.8 g
Protein 3.6 g
Weight watchers Points Plus: 3 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
