Ingredients:
28-ounce/780g can okra, drained
2 large onions, sliced thickly
4 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground coriander
14-ounce/400g can chopped tomatoes
Salt and pepper
2 large onions, sliced thickly
4 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground coriander
14-ounce/400g can chopped tomatoes
Salt and pepper
Recipe:
1. Heat the oil in a large saucepan and saute the onions with the garlic and coriander until soft.
2. Add okra and continue to fry until slightly softened.
3. Don't stir to prevent okra from coming apart.
4. Add the tomatoes and saute for a few minutes longer.
5. Season to taste with salt and pepper.
6. Cover with water, bring to a boil and simmer until the okra are very tender, about 20 or 30 minutes.
2. Add okra and continue to fry until slightly softened.
3. Don't stir to prevent okra from coming apart.
4. Add the tomatoes and saute for a few minutes longer.
5. Season to taste with salt and pepper.
6. Cover with water, bring to a boil and simmer until the okra are very tender, about 20 or 30 minutes.
Serves:
6
Notes:
Serving suggestion
Served hot or cold, okra is an unusually delicious accompaniment of meat dishes.
As a light lunch or evening meal, serve with a bowl of salad, cheese and Almond Bread.