Okra and Tomatoes with Grains of Paradise
Elevate your side dish game with this vibrant recipe for Okra and Tomatoes with Grains of Paradise—a bold, flavorful creation that celebrates the best of fresh, seasonal ingredients. Tender okra is paired with juicy cherry tomatoes and a fragrant blend of crushed grains of paradise, garlic, and cayenne pepper, infusing the dish with warm, peppery undertones and a touch of heat. A splash of vegetable broth and fresh lemon juice rounds out the flavors, while a sprinkle of parsley adds a refreshing finish. This quick and easy-to-make recipe comes together in just 35 minutes, making it perfect for weeknight dinners. Serve it as a colorful side or atop fluffy rice, couscous, or quinoa for a wholesome, plant-based meal. Bursting with vibrant colors and zesty flavors, this dish is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 450 grams okra
- 300 grams cherry tomatoes
- 1 medium onion
- 1 teaspoon grains of paradise
- 3 cloves garlic
- 2 tablespoons olive oil
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 milliliters vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Wash the okra thoroughly and pat dry. Trim the stem ends, but do not slice all the way through to avoid releasing excess slime.
Cut the cherry tomatoes in half, and finely chop the onion and garlic.
Crush the grains of paradise in a mortar and pestle or use a spice grinder to release their unique flavor.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and crushed grains of paradise to the skillet. Stir well and cook for an additional 1-2 minutes until fragrant.
Toss the okra into the skillet and stir to coat in the aromatic mixture. Cook for 5 minutes, occasionally stirring, until the edges begin to brown.
Add the halved cherry tomatoes, cayenne pepper, salt, and black pepper to the skillet. Stir everything together and cook for 3-4 minutes, allowing the tomatoes to soften and release their juices.
Pour in the vegetable broth, then reduce the heat to low. Cover and simmer for 6-8 minutes, allowing the flavors to meld and the okra to become tender.
Remove the skillet from heat, drizzle with fresh lemon juice, and sprinkle with chopped parsley for a burst of freshness.
Serve warm as a side dish or over a bed of rice, couscous, or quinoa for a complete meal.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 24.5 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2773 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
