Description
This simple okra stew without tomatoes, served with a green cabbage salad, makes for an easy, light, but nutritious weeknight dinner. This meal is packed with nutrients and is Whole30 compliant, low-calorie, lectin-free, and vegan.
Ingredients
FOR THE OKRA STEW
- 1 qt fresh okra (about 1 kg), washed and dried
- 1 medium red onion, chopped
- 3 garlic cloves, smashed and chopped
- 2 teaspoons organic Hungarian paprika
- 1 teaspoon smoked paprika
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 bay leaf
- 1 cup stock (chicken or vegetable)
- salt and pepper to taste
- extra virgin olive oil
FOR THE CABBAGE SALAD
- 1/2 green cabbage head, finely shredded
- salt and pepper to taste
- extra virgin olive oil to taste
- apple cider vinegar to taste
Instructions
- TO MAKE THE OKRA STEW: Remove the okra stems and chop them into about 1/2-inch pieces. Heat the olive oil in a stew pot or deep pan, add the chopped red onion, and sautee on medium heat until translucent and fragrant. Add the chopped okra, chopped garlic, paprika, cumin, coriander, and bay leaf. Cook for about 5-8 minutes, stirring occasionally. Start adding the stock bit by bit, and continue stirring and cooking on low to medium heat, for about 30 more minutes, until you added all stock and the okra is cooked.
- TO MAKE THE CABBAGE SALAD: Finely slice the cabbage, add salt and massage it with your hands until moisture is released. Add extra virgin olive oil, apple cider vinegar, and pepper. Taste while you season. I like the salad to taste more on the sour side, but it’s not everyone’s taste. Adjust seasoning to your liking.