Mediterranean-Style Okra
Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 tsp ground allspice
- ½ tsp coriander
- ½ tsp paprika
- 1 ½ cup crushed tomatoes
- ½ cup water
- 1 tomato (sliced into rounds)
- Juice of ½ lime (more to your liking)
Instructions
- 1
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).
- 2
Add the okra and sautee for 5 to 7 minutes over medium-high heat.
- 3
Season with kosher salt, black pepper and spices. Toss to coat.
- 4
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).
- 5
Remove from heat and serve over rice or with warm pita bread.