Okra Stew

Okra Stew

In this delicious vegetarian okra stew, the okra is gently simmered with a chunky tomato sauce and seasoned with onion, garlic, paprika and cumin.
Course Side Dish
Cuisine Mediterranean
Keyword okra, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 135kcal
Author Vered DeLeeuw


  • 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