Okra stew, it’s such a lovely vegan side dish. I don’t make often enough (very difficult to find in Paris), so I was triple happy when my husband brought a big paper bag full of organic okra last week. Every time okra at home I cook it this way. Very simple recipe, easy to make. Will take you a maximum 20 minutes to prepare and about 40 minutes to cook. Very nice with different kinds of rice or cooked potatoes. Hope you’ll like it as much as we do.
– 250g okra sliced into bigger chunks rather than thin slices
– 4 big ripe tomato
– 1 big onion ( I used fresh green onion)
– 3 cloves of garlic, sliced
– a handful of coriander, chopped
– sea salt
– virgin olive oil
– 1/2 glass of pure water (if needed)
Heat the olive oil over medium heat in a medium saucepan. Add onion and cook till golden. Meanwhile, cut the tomatoes in half crosswise. Place the tomato on the coarse holes of the box grater, skinless side down and grate into a sauce. In the end, add garlic, okra, tomato sauce, salt and coriander into a saucepan, cover and cook over a medium heat for about 30-45 minutes until tender. Add water if needed. Really nice served with black, red, basmati rice or cooked potatoes.