In this delicious vegetarian okra stew, the okra is gently simmered with a chunky tomato sauce and seasoned with onion, garlic, paprika and cumin.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 1.5 lb. fresh okra
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped (6 oz)
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 26 oz chopped tomatoes, undrained (I use the Pomi brand)
- 1/4 teaspoon freshly ground black pepper
Rinse the okra, trim the ends, and cut into pieces (cut each okra into 2-3 pieces, depending on its size). You'll end up with about 1.25 lb. okra.
Heat the 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.
Add the okra. Cook 1 minute, stirring, then add the tomatoes. Bring to a boil, then lower heat to medium-low and cook, covered, for 15 minutes, stirring occasionally, until okra is tender.
Remove from heat. Season with freshly ground black pepper. Serve immediately.
Calories: 135kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Fiber: 7g | Sugar: 1g