Okra with Coriander and Tomato Sauce
Delight your taste buds with this vibrant and flavor-packed Okra with Coriander and Tomato Sauce recipe! Tender sautéed okra is simmered in a rich, spiced tomato sauce infused with earthy ground coriander, warming cumin, and a kick of paprika and red chili flakes. The combination of fresh tomatoes and tomato paste creates a robust, tangy base, while aromatic garlic and onions add depth to every bite. A finishing drizzle of lemon juice and a sprinkle of fresh coriander leaves provide a refreshing burst of brightness, making this dish irresistible. Perfect as a comforting side dish or served over fluffy steamed rice for a satisfying vegetarian main course, this recipe is easy to prepare in under an hour and brings bold Mediterranean-inspired flavors straight to your table.
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Recipe Information
Ingredients
- 500 grams fresh okra
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 4 medium, finely chopped fresh tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons ground coriander
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 0.5 teaspoons red chili flakes
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoons black pepper
- 200 milliliters water
- 2 tablespoons, chopped fresh coriander leaves
- 1 tablespoon lemon juice
Instructions
Wash the okra thoroughly under running water. Pat them dry using a clean kitchen towel to remove excess moisture.
Trim the stems of the okra, being careful not to cut into the pods to prevent sliminess during cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the okra and sauté for 5-7 minutes, stirring occasionally, until they are lightly browned and tender. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute, or until fragrant.
Add the chopped tomatoes and cook for 5-7 minutes, stirring frequently, until the tomatoes break down and form a sauce.
Stir in the tomato paste, ground coriander, cumin, paprika, red chili flakes, salt, and black pepper. Cook for 2 minutes to combine the flavors.
Pour in the water and bring the mixture to a gentle simmer.
Return the sautéed okra to the skillet and gently stir to coat them with the sauce. Cover the skillet with a lid and cook for 10 minutes, stirring occasionally.
Remove the lid and cook for another 5 minutes to thicken the sauce, if needed.
Garnish with fresh coriander leaves and drizzle with lemon juice before serving.
Serve warm as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 8.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 858 mg | 18% | |
*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.
