Okra and tomatoes prepared with onions, garlic, hot peppers, warm spices and a splash of lime juice. This vegan okra stew is the perfect combination of savory, tangy, and just a little spicy. You will find fresh okra, tomatoes, onions, and jalapenos at the market this week!


  • Extra virgin olive oil
  • 1 small onion chopped (1 cup chopped onion)
  • 4 garlic cloves minced
  • 2 small green chiles such as jalapeno chopped
  • 1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
  • Salt and pepper
  • 1 teaspoon ground allspice
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • 1 ½ cup crushed tomatoes
  • ½ cup water
  • 1 tomato sliced into rounds
  • Juice of ½ lime more to your liking

Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).

Add the okra and sauté for 5 to 7 minutes over medium-high heat. Season with kosher salt, black pepper and spices. Toss to coat.

Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top).

Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).

Remove from heat and serve over rice or with warm pita bread.