Okra Medley Great As a Side or a Main Dish
Elevate your dining experience with this vibrant Okra Medley, a versatile dish that shines as both a flavorful side or a hearty main course. Featuring tender okra, sweet cherry tomatoes, and aromatic red bell pepper, this recipe bursts with bold spices like cumin, paprika, and turmeric, creating a smoky, earthy profile with just a hint of heat from red chili flakes. Sautéed to perfection and finished with a fresh parsley garnish and a zesty splash of lemon juice, this vegetable-rich medley is as nutritious as it is delicious. Ready in just 35 minutes, it's an ideal choice for busy weeknights or a colorful addition to your table. Serve it warm alongside steamed rice, crusty bread, or enjoy it solo for a satisfying, plant-based meal.
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Recipe Information
Ingredients
- 450 grams fresh okra
- 250 grams cherry tomatoes
- 1 medium red onion
- 1 large red bell pepper
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Wash and dry the okra. Trim the tops and slice them into 1-inch pieces.
Halve the cherry tomatoes. Set them aside.
Dice the red onion and red bell pepper into small, evenly sized pieces.
Mince the garlic cloves finely.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the okra to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are slightly browned and no longer slimy. Remove the okra and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced red onion and red bell pepper. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground cumin, paprika, turmeric powder, red chili flakes, salt, and black pepper. Stir to coat the vegetables evenly with the spices.
Return the cooked okra to the skillet and gently stir to combine. Cook for an additional 3-4 minutes.
Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until they are slightly softened but still hold their shape.
Remove the skillet from the heat. Garnish with freshly chopped parsley and drizzle with lemon juice for a bright, fresh finish.
Serve warm as a side dish or enjoy as a main dish with steamed rice or crusty bread.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 24.8 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2744 mg | 58% | |
*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.
