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    You are in: Home / Recipes / Cumin-Spiced Okra and Tomatoes Recipe
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    Cumin-Spiced Okra and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    sprout 13's Note:

    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.

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    Units: US | Metric


    1. 1
      Heat oil in a dutch oven over medium heat.
    2. 2
      Saute onion for a few minutes until it begins to soften.
    3. 3
      Add garlic, jalapeno, and cumin and cook 1-2 minutes longer. Don't brown the garlic or it will get bitter.
    4. 4
      Add okra, tomatoes, and tomato juice. Salt and pepper to taste.
    5. 5
      You can add water to make a soupier dish, or leave it fairly dry. I add 1/4-1/2 cup.
    6. 6
      Cover and cook 5-10 minutes. Okra should soften and the juices will become quite thick.

    Ratings & Reviews:

    • on March 18, 2008


      I enjoyed this as a side dish with blackened catfish, but it would be great as a main dish as well. Both okra and cumin have strong and unique flavors: if you like them both as I do, you'll love the combination in this soul food recipe. I used fresh okra and found I needed to add a bit more moisture (white cooking wine), which probably doesn't happen with the frozen okra. This is a keeper, and I'll definitely be making it again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cumin-Spiced Okra and Tomatoes

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 95.4
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 15.9 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 5.2 g
    Sugars 4.8 g
    Protein 3.5 g

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