Cumin-Spiced Okra and Tomatoes

READY IN: 20mins
Recipe by sprout 13

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.

Top Review by East Wind Goddess

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.

Ingredients Nutrition

Directions

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

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