Main Course
Okra in Olive Oil
Okra cooked with lemon so it stays firm, and frozen okra means any season.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 40 min
- Servings
- 4
Ingredients
How many servings?
- 500 g okra
- 3 tbsp lemon juice
- 1 onion
- 2 tomato
- 4 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup (200 ml) water
- 1 tsp salt
Method
- If fresh, trim the okra caps into little cones and toss with half of the lemon juice for 10 minutes. Use frozen okra straight from the freezer.
- Chop the onion and grate the tomatoes.
- Heat the olive oil in a pot and cook the onion over medium heat for 3 minutes; add the tomato paste and fry for 1 minute.
- Add the okra, tomatoes, water, salt and remaining lemon juice. Bring to a boil, then reduce the heat, cover and simmer for about 25–30 minutes until the okra is tender, without stirring with a spoon.
- Shake the pot to mix and serve warm.