Okra and Sweet Corn Stew
Brighten the dinner table with this vibrant okra corn stew. I prefer using fresh and tender okra for this recipe.
Ingredients
- 1 tablespoon Olive Oil (extra-virgin)
- 2 count Onions (finely diced)
- 2 cloves Garlic (minced)
- ½ teaspoon Red Pepper (as per taste)
- 2 count Tomatoes (chopped)
- 2 cups Okra (fresh or thawed frozen, sliced diagonally)
- 2 cups Corn Kernels (fresh or thawed frozen)
- 2 cups Vegetable Broth
- 1 teaspoon Curry Powder
- ¼ teaspoon Salt
- 2 tablespoons Cilantro (finely chopped)
Instructions
- Heat the oil in a large skillet. Add the onions, garlic, red pepper flakes (if using) and a pinch of salt; cook for about 5 minutes, stirring as needed.
- Stir in the tomatoes, okra, corn, broth, curry powder and salt; bring to a boil.
- Reduce the heat and simmer for another 5 minutes or until the okra is softened. Stir in the cilantro.
Notes
- I love the flavor of garlic and red pepper flakes together so I try to use it in all my recipes. It's purely optional.
- Slicing the okra diagonally gives the dish a good look, but you could go the traditional way.
- If you want to give this dish an Italian flavor, you could use about ½ cup of pasta/pizza sauce instead of tomatoes and go easy on the salt. I always do this while preparing soups. It's a good trick to use up the big bottle of sauce.
- The sodium content in the nutrition information below is based on store bought vegetable broth. But if you use a low-sodium or no-salt added homemade vegetable broth like me you can reduce the amount of sodium considerably.
Nutrition
Calories: 114kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.5mg | Sodium: 668mg | Potassium: 284mg | Fiber: 4g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 14mg | Vitamin D: 0.01µg | Calcium: 50mg | Iron: 1mg
