Stewed Okra with Tomatoes and Coriander

This is how the Middle- Eastern would prepared their okra. Add wedges of lemon as a garnish so that their juice can be squeezed over the vegetables to taste. Okra, also known as lady’s fingers, are narrow lantern-shape pods. They contain a row of seeds that ooze a viscous liquid when cooked. This liquid acts as a natural thickener in a variety of curries and soups.


400g/14oz can chopped tomatoes with onion and garlic

Generous pinch each ground cinnamon, cumin and cloves

90ml/6 tbsp chopped fresh coriander (cilantro) leaves

800g/1 ¼ lb okra


1.Heat the tomatoes and the cinnamon, cumin and cloves with half the coriander in a pan, then season to taste with salt and freshly ground black and bring to boil.

2.Add okra and cook, stirring constantly, for 1-2 minutes. Reduce the heat to low, then simmer, stirring occasionally, for 20-30 minutes, until the okra is tender.

3.Tase for spicing and seasoning, and adjust if necessary, adding more of any one spice, salt or pepper to taste. Stir in the remaining coriander. Serve hot, warm or cold.