Warm up with a bowl of Okra Stew, a dish that transforms the often-overlooked okra into a star ingredient. This recipe marries the unique texture of okra with a medley of rich flavors and satisfying textures, making it a perfect addition to your meal rotation.
Whether you’re a devoted okra enthusiast or simply exploring new flavors, this stew promises to please your palate. It pairs wonderfully with crusty bread or a bed of rice, creating a comforting and complete meal.
Why You’ll Love This Recipe
If you’re craving something cozy and packed with flavor, this okra stew is calling your name. It’s loaded with hearty veggies, layered with bold spices, and simmered in a rich, tomatoey sauce that hits all the right notes.
Whether you spoon it over rice, scoop it up with bread, or just dive in by itself, it’s the kind of feel-good, plant-based comfort food that’ll have you going back for more. Bonus: the leftovers are even better the next day.
Okra Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 6
- Equipment Needed: Large skillet or Dutch oven, cutting board, knife, wooden spoon
Ingredients:
- ⅓ cup olive oil
- 1 large onion, diced
- 6 medium carrots, diced
- 2 pounds okra, trimmed and sliced
- 6 ounces tomato paste
- 1 pound fresh spinach
- 6 garlic cloves, minced
- 2 tablespoons vegetable bouillon paste
- 1 teaspoon salt
- 4 cups water
- ¼ cup fresh parsley, chopped
- 1 tablespoon allspice
- ½ teaspoon black pepper
- 1 tablespoon cayenne pepper
Instructions:
- Prep Your Veggies: Dice the onion and carrots, mince the garlic, chop the parsley, and slice the okra. Set everything aside in bowls so you’re ready to go.
- Sauté the Base: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5–7 minutes, until they start to soften and become fragrant.
- Bring on the Okra: Add the okra to the pan and stir gently. Let it cook uncovered for about 20–25 minutes, stirring occasionally. As the okra softens, gently press a few pieces with the back of your spoon to help naturally thicken the stew.
- Add the Flavor Builders: Stir in the tomato paste, minced garlic, spinach, vegetable bouillon, salt, allspice, black pepper, and cayenne pepper. Mix well until everything is nicely coated in the spices and tomato paste.
- Simmer to Perfection: Pour in the water and give the stew a good stir. Bring it to a simmer, then reduce the heat to medium-low. Cover and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Finish with Fresh Herbs: Remove the lid, stir in the fresh parsley, and taste to adjust seasoning if needed. Serve warm with your favorite side!
Pro Tips:
- Okra Hack: If you’re worried about sliminess, toss the sliced okra with a little vinegar and let it sit for 10 minutes before cooking. Rinse and pat dry—this reduces the slime factor.
- Spinach Shortcut: If you’re in a pinch, frozen spinach works well too. Just thaw and squeeze out the excess water before adding.
- Make-Ahead Marvel: This stew tastes even better the next day as the flavors continue to develop. Store in an airtight container in the fridge for up to 4 days.
- Add Protein: For a heartier version, stir in cooked chickpeas or lentils in the last step.
This okra stew is your go-to for a cozy, flavor-packed meal that celebrates simple ingredients and bold spices. Happy cooking!
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Okra Stew
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- ⅓ cup olive oil
- 1 large onion, diced
- 6 medium carrots, diced
- 2 pounds okra, trimmed and sliced
- 6 ounces tomato paste
- 1 pound fresh spinach
- 6 garlic cloves, minced
- 2 tablespoons vegetable bouillon paste
- 1 teaspoon salt
- 4 cups water
- ¼ cup fresh parsley, chopped
- 1 tablespoon allspice
- ½ teaspoon black pepper
- 1 tablespoon cayenne pepper
Instructions
- Prep Your Veggies: Dice the onion and carrots, mince the garlic, chop the parsley, and slice the okra. Set everything aside in bowls so you’re ready to go.
- Sauté the Base: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5–7 minutes, until they start to soften and become fragrant.
- Bring on the Okra: Add the okra to the pan and stir gently. Let it cook uncovered for about 20–25 minutes, stirring occasionally. As the okra softens, gently press a few pieces with the back of your spoon to help naturally thicken the stew.
- Add the Flavor Builders: Stir in the tomato paste, minced garlic, spinach, vegetable bouillon, salt, allspice, black pepper, and cayenne pepper. Mix well until everything is nicely coated in the spices and tomato paste.
- Simmer to Perfection: Pour in the water and give the stew a good stir. Bring it to a simmer, then reduce the heat to medium-low. Cover and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Finish with Fresh Herbs: Remove the lid, stir in the fresh parsley, and taste to adjust seasoning if needed. Serve warm with your favorite side!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
