I'm crazy about trying new flavors, new cuisines and bringing them to you too. This okra stew is a fall dream.
The recipe is vegan, super quick and very healthy. It is prepared in 30 minutes and comes with rice.
INGREDIENTS AND SUBSTITUTIONS
OkraYou can use okra either frozen or fresh as long as if they are fresh they are small to cook faster. In my recipe I use frozen.
Tomatoes It is good to use fresh ripe tomatoes to make your sauce richer. But you can also use canned tomatoes.
Maple syrup: Very little amount for me is necessary because it gives that something to the blush. You can use molasses instead of maple syrup.
Onion and GarlicThey are essential ingredients of this blush.
Coriander Coriander whether fresh or powdered is a must as it greatly enhances the flavor of the particular food.
How many days can this food be kept in the refrigerator?
This okra stew can be refrigerated for up to 5 days.
If you like this recipe, you can also try one of the following:
Oven Baked Potatoes with Sundried Tomatoes
Spaghetti Pomodoro | Classic and Traditional
Vegan Okra Stew
Ingredients
- 400 gr. frozen okra
- 1 onion
- 3 garlic cloves
- 250 gr. tomatoes
- 40 gr. tomato paste
- 1 tsp maple syrup
- 1/2 tsp olive oil
- cumin, salt, black pepper
- 1 tsp corianter
- 200 ml. water
Instructions
- Start by heating the olive oil. Once heated, throw in the onion and garlic. Stir and cook for 2-3 minutes.
- Throw in the tomato and okra. Cover with a lid and leave for 7-8 minutes.
- Uncover and pour in the tomato paste, maple syrup, cumin, coriander, salt and black pepper. Add the water and lower the temperature.
- Let the food cook for 20 minutes. He was stirring now and then.
- Your food is ready. You can enjoy it plain or with rice as they also eat it in Lebanon.
Notes
Did you make the recipe too?
Upload a photo on Instagram and tag me (@emilyvagia) so I can see it too or send me a photo on Facebook. here.
English 
Greek