Quick Okra, Corn and Tomato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp Olive Oil1.5 tbsp turmeric1 tbsp cumin0.5 tsp cayenne pepper3 cups washed and sliced okra1 pint cherry tomatoes halved - or substitute 2 regular tomatoes diced1 cup frozen corn1 tsp sugar1 tsp salt1 tbsp cider vinegar.5 cup water
Warm olive oil in a large skillet over Medium Low heat. Add the spices, adjusting to your taste. Let the spices warm up and toast in the oil for a couple minutes.
Turn heat the Medium and add okra. Let okra cook ten minutes, stirring occasionally to prevent sticking or burning. You'll start to see the okra get "slime-y", don't worry! That's going to help thicken the sauce and it'll be delicious!
Add cherry tomatoes, corn, sugar, salt, and cider vinegar. Stir in to combine. Add up to 0.5 cup water to create a sauce from the veggie juices, oil and spices. Cook ten more minute covered. Check that okra is soft and serve.
Enjoy over brown rice. Makes a great side for any fish or chicken, too. Makes six 1 cup servings or 8 smaller servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MCONATY.
Turn heat the Medium and add okra. Let okra cook ten minutes, stirring occasionally to prevent sticking or burning. You'll start to see the okra get "slime-y", don't worry! That's going to help thicken the sauce and it'll be delicious!
Add cherry tomatoes, corn, sugar, salt, and cider vinegar. Stir in to combine. Add up to 0.5 cup water to create a sauce from the veggie juices, oil and spices. Cook ten more minute covered. Check that okra is soft and serve.
Enjoy over brown rice. Makes a great side for any fish or chicken, too. Makes six 1 cup servings or 8 smaller servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MCONATY.
Nutritional Info Amount Per Serving
- Calories: 124.3
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 298.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.9 g
- Protein: 3.4 g
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