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.
