Description

This tomato-free okra stew is gently seasoned with paprika, cumin, coriander, garlic, and red onion, then served with a crisp, tangy green cabbage salad. Light yet satisfying, this simple vegetable meal is naturally gluten-free, dairy-free, nightshade-free, and lectin-free, as well as vegan when made with vegetable stock. It’s an easy and nourishing weeknight dinner with plenty of flavor and contrasting textures.

Ingredients

For the okra stew

Extra virgin olive oil
1 medium red onion, chopped
1 kg (2.2 lbs) fresh okra, washed and dried
3 garlic cloves, smashed and chopped
2 teaspoons organic Hungarian paprika
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
1 cup (240 ml) chicken or vegetable stock
Salt and pepper, to taste

For the cabbage salad

1/2 head green cabbage, finely shredded
Salt, to taste
Extra virgin olive oil, to taste
Apple cider vinegar, to taste
Freshly ground pepper, to taste

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Instructions

Trim the stems from the okra and slice the pods into approximately 1/2-inch (1.25 cm) pieces.
Heat a generous drizzle of extra virgin olive oil in a stew pot or deep skillet over medium heat. Add the red onion and sauté until translucent and fragrant.
Add the okra, garlic, Hungarian paprika, smoked paprika, cumin, coriander, and bay leaf. Cook for 5 to 8 minutes, stirring occasionally.
Reduce the heat to low or medium-low. Gradually add the stock, a little at a time, stirring occasionally as the okra cooks. Continue cooking for about 30 minutes, or until all the stock has been incorporated and the okra is tender. Season with salt and pepper to taste.
While the stew cooks, place the finely shredded cabbage in a bowl and sprinkle it with salt. Massage the cabbage with your hands until it softens slightly and begins to release moisture.
Dress the cabbage with extra virgin olive oil, apple cider vinegar, and freshly ground pepper. Taste and adjust the quantities to suit you. I prefer this salad on the sour side, but you can use less vinegar for a milder flavor.
Serve the warm okra stew with the fresh cabbage salad.

Notes

Use vegetable stock to keep the meal vegan.

Okra’s natural mucilage helps thicken the stew. It is an intended part of the dish rather than something that needs to be removed.

Leftover okra stew can be stored in a covered container in the refrigerator and gently reheated. The cabbage salad is best served freshly made.