Okra is in season, so I’m making Okra Stew! This dish is an explosion of flavors. Mild flavor of okra, goes so well with tomatoes, lemon and cilantro. A bit garlicky, okra stew will make a filling yet healthy vegan and plant based lunch or dinner. Pair it with quinoa, wild or brown rice.

Okra Stew with Cilantro

LETTUCE LEAF

Print Recipe Pin Recipe

Course Main Course

Ingredients

1 pound baby okra
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
28 oz can diced tomatoes
2 tbsp tomato paste
2 cups vegetable broth or water
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 cup cilantro, chopped
1 lemon, juiced

Instructions

Heat olive oil in the large pot with the lid.
Add diced onions and garlic.
Sauté until onion is translucent.
Meanwhile, cut baby okra in half if okra is too large.
Leave it the way it is if it is tiny.
Add okra, diced tomatoes, tomato paste, broth or water, salt and pepper to the pot.
Cover the pot with the lid and bring it to boil and then turn the heat down to simmer.
Let it cook until okra is tender.
Stir in lemon juice and cilantro.
Adjust seasoning.
Serve it with rice or quinoa and enjoy!