Greek · Dinner
Okra and Tomato Stew
Okra and tomato stew braises fresh okra with onion, garlic and ripe tomatoes in olive oil until the pods soften and the sauce thickens naturally. Finished with a touch of sugar to balance acidity and a scatter of fresh parsley, it is served warm over rice with crusty bread on the side.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
336Calories
6.8gProtein
17.5gFat
42.5gCarbs
11.4gSugar
7.6gFiber
612mgSodium
0mgChol
2.5gSat Fat
980mgPotassium
150mgCalcium
3.2mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim okra stem ends, pat dry with towel, then soak in vinegar for 10 minutes to reduce sliminess before draining.
2
Sauté
Warm olive oil in medium saucepan over medium heat, cook onion for 4 minutes until soft and translucent.
3
Simmer
Add okra, garlic, tomato paste, canned tomatoes, stock, sugar, oregano and bay leaf. Bring to boil, reduce to low heat, simmer uncovered 30 minutes until okra is tender and sauce thickens.
4
Plate
Remove bay leaf, season with salt and pepper. Spoon stew over rice in shallow bowl and scatter fresh parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g fresh okra
- 1/2 cup120ml olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml vegetable stock
- 2 tsp2 tsp red wine vinegar
- 1/2 tsp1/2 tsp sugar
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
- 5 oz140g cooked white rice, to serve
