Okra and Tomatoes
A versatile stewed vegetable dish where tender okra and bright tomatoes form the base, with swappable aromatics, proteins, and seasonings to suit any cuisine or dietary preference. Transform it from a light vegetable side into a hearty main by choosing your protein and spice blend.
Ingredients
Method
Trim the okra and cut into 1-inch pieces. Dice the tomatoes (or drain canned tomatoes, reserving their liquid). Mince garlic and dice your chosen aromatic.
Heat oil in a large skillet over medium-high heat. Add the onion (or leek/shallot) and sauté for 3–4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant. Stir in your chosen seasoning blend (paprika, garam-masala, cumin, oregano, etc.) and cook for 1 minute.
If using a protein, brown it now (ground meat, sausage crumbles, shrimp, etc.) and set aside. If using chickpeas or tofu, add directly in the next step.
Add the okra and tomatoes to the pan. Stir in broth (or water). Return any browned protein to the pan.
Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 20–25 minutes, stirring occasionally, until okra is tender and the sauce thickens slightly.
Season with salt and black pepper. Stir in a squeeze of lime juice (or lemon/vinegar if desired) to brighten the flavors.
Transfer to a serving dish and top with fresh chopped herbs (parsley, cilantro, basil, or green onion). Serve hot as a side dish, over rice, or with flatbread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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