Okra Stew
55 Min
GF
V

Okra Stew

We are heading to the end of okra season here in Houston. Cruising on a forever hunt to cook okra in different ways without absorbing an excessive amount of fat or becoming slimy has been a journey for me. As you will see in this recipe, I am still discovering new ways. If you merely sauté or fry okra, it does absorb a lot of fat but when adding it raw to a stew or a curry, it does not. The sauce, or the curry, on the other hand must have the necessary depth of flavor to complement the okra. I’ve used canned crushed tomatoes, but if using fresh, simply double the quantity of tomatoes (3 cups minced) and simmer them for a longer time until they thicken up before adding the okra. Enjoy this stew on its own or with a bowl of steamed rice, tortillas or a roti. 

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Cook Time

55 Minutes

Serves

4

Step 1
Remove the tops of okra and set aside.
Step 2
In a wide frying pan over high heat, warm the olive oil and pop the cumin seeds. Immediately add the garlic and as soon as it turns visibly white, add the tomatoes. Add the black pepper, chili and salt, lower the heat to medium to low and cook the tomato mixture for 5 to 7 minutes, stirring frequently.
Step 3
Stir in the coconut milk and ginger and continue to cook it until it is bubbling softly.
Step 4
Slide the okra in and cover the frying pan. Let it cook for 4 to 5 minutes then turn the heat off. The okra will steam and stew with the tomato mixture. Do not stir it until ready to serve. Let it also rest for 10 to 15 minutes, covered.
Step 5
Serve with a garnish of fresh herbs.

1 pound okra

4 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon minced garlic

1.5 cups canned crushed tomatoes

1 teaspoon black pepper

1 teaspoon red chili powder (optional)

1 teaspoon sea salt

2 tablespoons grated ginger

1 cup coconut milk

Handful of cilantro or mint leaves for garnish

Notes & Variations

  • Instead of coconut milk, add heavy cream for a creamier finish to the stew.
  • Combine the okra with other vegetables like zucchini, asparagus or green beans.
  • Add a pinch of crushed fennel seeds or garam masala at the end of the cooking.
Tags:
55 Min
GF
V

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