More Great Recipes: Low Calorie | Low Cholesterol | Low Fat | Stew

Okra Stew

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Member since 2012

Serves 2-4 | Prep Time 5 | Cook Time 60


1/2 pound okra
2 medium tomatoes, chopped
1 small green bell pepper, chopped
1/2 small yellow onion, chopped
1 garlic clove, chopped
3 tablespoons tomato sauce
juice of 1/2 small lemon
1/2 teaspoon coriander
1/2 teaspoon all spice
1/4 teaspoon cinnamon
black pepper
2 tablespoons olive oil
2 cups water

Wash and drain the okra.

Heat olive oil in a large pot or dutch oven.

Sauté the onion and garlic for about 2-3 minutes, until the onion becomes transparent.

Add the bell pepper and chopped tomatoes.

Add in the coriander, all spice, cinnamon, pepper and salt. Cook together for a few more minutes.

In a separate cup or bowl, mix together the tomato sauce and water and pour into pot.

Add in the lemon juice and cook together for 2-3 minutes.

Add the okra and stir to combine.

Cook uncovered on medium heat for about 15 minutes.

Reduce the heat to low and let gently simmer for 30-40 minutes.

Serve with bread or rice.

Pairs Well With


This dish is inspired by a recent trip I took to Turkey. This is our remake of a popular, regional Southern Turkish okra stew.

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