Okra and Tomato Stew
Okra simmered with tomatoes, onion, garlic, cumin, coriander and a squeeze of lemon. Serves 4, with 15 minutes prep and 35 minutes on the stove.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 600 g
- 3 cloves
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tbsp
- 2 tbsp
Process
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Wash the okra and dry it well with a clean towel. Trim only the very top of each stem, leaving the cap intact so the pods do not split and release their seeds.
Heat the olive oil in a wide heavy pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent, stirring occasionally.
Add the sliced garlic, ground cumin and ground coriander. Cook for 1 minute until fragrant, then stir in the tomato paste and cook for 30 seconds.
Add the chopped tomatoes, salt and black pepper. Stir, bring to a gentle simmer, and cook uncovered for 10 minutes until the tomatoes collapse into a thick sauce.
Lay the okra in a single layer over the sauce. Do not stir. Cover the pot and simmer gently over low heat for 15 minutes.
Remove the lid and gently shake the pot rather than stirring. Cook uncovered for 5 to 8 minutes until the sauce is thick and the okra is tender but still holds its shape.
Turn off the heat, stir in the lemon juice if using, and scatter the chopped parsley over the top. Taste and add more salt if needed. Serve warm or at room temperature.
Kitchen notes
Kitchen notes
- The biggest mistake is stirring the okra. Stirring bursts the pods and makes the stew gluey. Shake the pot or use a spoon to nudge the okra gently instead.
- Dry the okra completely before cooking. Surface water makes it steam and turn slimy rather than sear and stay firm.
- Do not cut the stem end off completely. Leaving the cap on keeps the seeds inside and the texture intact.
- The stew is done when the okra is tender enough to pierce with a knife but still bright green and the tomato sauce coats a spoon. Overcooking turns it dull and soft.
Substitutions
- fresh okra→frozen okra, added without thawing and cooked 5 minutes longer
- fresh tomatoes→400 g canned chopped tomatoes
- olive oil→any neutral cooking oil
- ground cumin→ground caraway or a pinch of ground cinnamon
Storage & reheating
Cool the stew completely, then store it in an airtight container in the refrigerator for up to 4 days. To freeze, portion it into freezer-safe containers and keep for up to 3 months; thaw overnight in the refrigerator. Reheat gently in a covered saucepan over low heat for 8 to 10 minutes, or in a microwave at medium power in 1-minute bursts, until steaming hot. Do not boil hard or the okra will break apart.
FAQ
The questions we get asked most
Why did my okra stew turn slimy?
Sliminess comes from cutting into the pods, stirring them, or cooking them too fast in too little acid. Trim only the stem cap, keep the pods whole, and let the tomatoes cook down before adding the okra. The natural acidity of the tomatoes helps keep the texture firm.
Can I use frozen okra instead of fresh?
Yes. Add frozen okra directly to the simmering tomato sauce without thawing, and cook it 5 minutes longer than the recipe states. Do not stir it while it thaws or it will release water and turn soft.
How do I know when the okra is cooked?
The pods should be tender enough to pierce easily with a paring knife but still hold their shape and stay bright green. If they collapse into a mush, they are overcooked. Start checking at 12 minutes of covered simmering.
Can I make this stew ahead of time?
Yes. It tastes even better the next day because the flavors settle. Cook it completely, cool it quickly, and refrigerate for up to 4 days. Reheat gently over low heat, adding a splash of water if the sauce has thickened too much.
Can I freeze okra and tomato stew?
Freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat. The okra will be softer after freezing, so expect a more broken-down texture rather than firm pods.
What can I serve with okra and tomato stew?
Serve it with steamed white rice, couscous, crusty bread, or flatbread to soak up the sauce. A dollop of plain yogurt on top balances the acidity.
Why is my stew watery?
The tomatoes released too much liquid, or the pot was covered the whole time. After the okra is tender, uncover the pot and simmer for 5 to 8 minutes, shaking gently, until the sauce coats the back of a spoon.
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