Tomato Okra
Bring the vibrant flavors of the garden to your table with this delightful Tomato Okra recipe—a comforting dish that celebrates the natural sweetness of ripe tomatoes and the unique, earthy texture of fresh okra. Infused with aromatic spices like cumin, paprika, and turmeric, this easy stovetop recipe is both wholesome and bursting with flavor. Perfectly sautéed onions and garlic provide the savory base, while a quick simmer creates a rich, saucy consistency that pairs beautifully with steamed rice or flatbread. Garnished with fresh cilantro for a bright finish, this one-pan, vegan-friendly dish comes together in just 40 minutes, making it an ideal choice for a healthy weeknight meal or a flavorful side to impress your guests.
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Recipe Information
Ingredients
- 400 grams okra (fresh, trimmed and sliced into 1/2-inch pieces)
- 3 medium ripe tomatoes (diced)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 60 milliliters water
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Wash and trim the okra, slicing them into 1/2-inch pieces. Set aside.
Dice the ripe tomatoes and finely chop the onion. Mince the garlic.
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground cumin, paprika, and turmeric powder to the skillet. Stir well to coat the onions and garlic with the spices.
Add the sliced okra to the skillet and stir gently to combine. Cook for about 5 minutes, stirring occasionally, until the okra starts to soften.
Add the diced tomatoes, salt, and black pepper to the skillet. Mix well and reduce the heat to low-medium.
Pour in 60 milliliters of water, cover the skillet with a lid, and let the mixture simmer for 12-15 minutes. Stir occasionally to prevent sticking.
Once the okra is tender and the tomatoes have broken down into a saucy consistency, remove the lid and let any excess liquid evaporate, cooking for an additional 2-3 minutes.
Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro and serve warm as a side dish or over rice for a main course.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 22.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2596 mg | 55% | |
*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.
