Tomato And Okra Stew

Serves 4

Okra also known as lady fingers, bhindi and gumbo are a delicious and succulent vegetable, they are long green pods full of seeds. Okra is often used in Indian, Middle Eastern and Caribbean cooking. This stew is a tasty, healthy, vegetarian and vegan option and can be eaten as a main or as a side dish, it goes wonderfully with rice or potatoes. 

To make the most of this meal carefully pick the okra, okra is at its best when they are young and tender, make sure they are between 2 to 3 inches long, if they are any bigger they may be too mature.

Ingredients

• 1 tbsp olive oil
• 1 onion chopped
• 400g caned pimentos, drained, chopped
• 2 x 400g can chopped tomatoes
• 275g okra

Method

1. Heat the oil in a frying pan over medium heat, add the onions and cook until softened.
2. Add the pimentos and tomatoes and stir.
3. Cut the top of the okra and slice long ways into halves (or quarters if large), add to pan and season with salt and pepper.
4. Bring to the boil, and then simmer for 15 minutes until okra is tender and the sauce is thickened.