Stewed Okra And Tomatoes Recipe
“Unmatched stewed okra recipe plus some nifty tips and tricks to nail this healthy meal!”
Tzivya Oren
Original Recipe Author
If you ask us, okra is criminally underrated.
It’s chock-full of vitamins, brings out the best in tomato sauce, and pairs like a charm with carb side dishes. Plus, it has an incredible flavor profile—that’s if you cook it right, of course.
To help you do just that, we’ll go over a simple yet effective stewed okra and tomatoes recipe.
The cherry on top? This stew works well even with frozen okra, and there’s no soaking required. So grab that bag of frozen goodies and jump right in!
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Ingredients
- 1 bag frozen okra (rinsed)
- 4 garlic cloves (sliced thin)
- 1 onion (finely chopped)
- 4 tbsp. olive oil
- ½ tsp. black pepper
- 1 tsp. sweet red paprika
- 1 tsp. pink Himalayan salt
- 4-5 tbsp. freshly squeezed lemon juice
- 1½ cups boiling water
- 3½ oz. tomato paste (100 g)
Instructions
- Pick a suitable pot with a lid.
- Using the olive oil, sear the garlic and onion well in a pot and stir.
- Add the spices to the golden garlic and onion and stir again.
- Pour the tomato paste and water into the pot.
- Add the okra and stir gently, allowing it to absorb the sauce’s flavors.
- Lower the heat while stirring slowly with a wooden spoon.
- Once the pot comes to a boil, cover it with a fitting lid and let the okra cook for 30 minutes, stirring only occasionally.
Tips
- Don’t skip the searing step. It’s vital for keeping the texture from getting too slimy.
Get the order right. The okra goes into the pot after the water and tomato paste. - Not sure if the meal is done cooking after the recommended 30 minutes? Just peek into the pot—the liquids should have evaporated, leaving only a thick sauce and soft okra.
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Oh, and we almost forgot!
This Stewed Okra And Tomatoes Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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