Cumin-Spiced Okra and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon oil |
1/2 onion, chopped |
2 garlic cloves, chopped finely |
1 jalapeno, chopped finely |
1 -2 teaspoon cumin |
1 lb frozen sliced okra, thawed |
1 (15 ounce) can chopped tomatoes |
salt |
pepper |
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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