Quick Okra, Corn and Tomato Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Quick Okra, Corn and Tomato Stew calories by ingredient
Introduction
After years of being told how yucky okra is and avoiding it, I tried it and discovered that I actually love it! This quick stew combines okra, corn and tomatoes with warm Indian spices. If you've been afraid of okra too, or even if you're an okra lover, try this recipe and see how you like it!! After years of being told how yucky okra is and avoiding it, I tried it and discovered that I actually love it! This quick stew combines okra, corn and tomatoes with warm Indian spices. If you've been afraid of okra too, or even if you're an okra lover, try this recipe and see how you like it!!Number of Servings: 8
Ingredients
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3 tbsp Olive Oil
1 tbsp turmeric
2 tsp cumin
0.5 tsp cayenne pepper
3 cups washed and sliced okra
1 pint cherry tomatoes halved - or substitute 2 regular tomatoes diced
1 cup frozen corn
1 tsp sugar
1 tsp salt
1 tbsp cider vinegar
.5 cup water
Directions
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.
Member Ratings For This Recipe
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