CUMIN-SPICED OKRA AND TOMATOES
Okra and tomatoes are a classic combo. This is a delicious, spicy variation that's really easy to make. I made this often in college and turned my okra-skeptical roommate into a fan. I like this served over brown rice, but it's also great thinned out into a stew.
Provided by sprout 13
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a dutch oven over medium heat.
- Saute onion for a few minutes until it begins to soften.
- Add garlic, jalapeno, and cumin and cook 1-2 minutes longer. Don't brown the garlic or it will get bitter.
- Add okra, tomatoes, and tomato juice. Salt and pepper to taste.
- You can add water to make a soupier dish, or leave it fairly dry. I add 1/4-1/2 cup.
- Cover and cook 5-10 minutes. Okra should soften and the juices will become quite thick.
Nutrition Facts : Calories 95.4, Fat 3.9, SaturatedFat 0.5, Sodium 16, Carbohydrate 14.5, Fiber 5.3, Sugar 4.9, Protein 3.6
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