Curried Okra With Tomato Recipes

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STEWED OKRA AND TOMATOES



Stewed Okra and Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 5

4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Steps:

  • In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
  • Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

OKRA WITH TOMATOES



Okra with Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 23m

Number Of Ingredients 0

Steps:

  • Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

CURRIED OKRA WITH CHICKPEAS AND TOMATOES



Curried Okra with Chickpeas and Tomatoes image

An easy Curried Okra recipe

Categories     Ginger     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Curry     Chickpea     Vegan     Okra     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 6 side-dish servings

Number Of Ingredients 12

1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
4 teaspoons finely chopped peeled fresh ginger
2 teaspoons curry powder
1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice
1 (19-oz) can chickpeas, drained and rinsed (2 cups)
2/3 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: cinnamon-spiced rice or basmati rice

Steps:

  • If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

OKRA WITH TOMATOES



Okra with Tomatoes image

This is a yummy side dish with rice. Using two types of tomato gives the dish texture and is a tasty explosion of flavors with lots of garlic and crushed red pepper.

Provided by iheartcooking

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, minced
1 teaspoon cayenne pepper
½ green bell pepper, minced
1 pound frozen sliced okra
1 (8 ounce) can canned diced tomatoes
1 (15 ounce) can stewed tomatoes
salt and ground black pepper to taste

Steps:

  • Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 13.1 g, Fat 1.1 g, Fiber 3.9 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 311.8 mg, Sugar 5.1 g

OKRA AND TOMATOES



Okra and Tomatoes image

This is a very simple recipe. I hope you enjoy it as much as my family does.

Provided by GWYNN

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 7

2 slices bacon
1 pound frozen okra, thawed and sliced
1 small onion, chopped
½ green bell pepper, chopped
2 celery, chopped
1 (14.5 ounce) can stewed tomatoes
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
  • Garnish with crumbled bacon, if desired.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 11.5 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 6 g

CURRIED OKRA WITH TOMATO



Curried Okra With Tomato image

If you like it hot, use as many of the hot chilies as you like, or leave them out. With some grilled chicken or fish or shrimp, makes a very nice meal. Cooking time does not include defrosting time if you have to use frozen okra.

Provided by Chef Kate

Categories     Vegetable

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh okra or 2 (10 ounce) packages frozen okra
4 cups tomatoes, peeled, cored, seeded and crushed or 4 cups canned tomatoes, crushed, preferably organic
1/4 cup peanut oil or 1/4 cup canola oil
3/4 cup onion, chopped fine
1 tablespoon garlic, chopped fine
1 tablespoon curry powder
1 teaspoon ground coriander
2 tablespoons hot green chili peppers, chopped (optional)
3 tablespoons coriander leaves, fresh, chopped
3/4 cup chicken broth, preferably homemade and unsalted (or vegetable broth)
salt & fresh ground pepper

Steps:

  • If fresh okra is used, trim off tough stems.
  • If frozen okra is used, defrost and drain.
  • Put the tomatoes in a saucepan and bring to the boil.
  • Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
  • Heat the oil in a saucepan over medium high heat and add onions and garlic.
  • Cook, stirring, until the mixture is softened.
  • Sprinkle with curry powder and ground coriander and cook briefly.
  • Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
  • Stir in chilies and fresh coriander.
  • Add the okra, chicken broth and salt and pepper to taste.
  • Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.

CRISPY SHREDDED OKRA WITH TOMATO AND LEMON



Crispy Shredded Okra With Tomato and Lemon image

Provided by Julia Moskin

Categories     weekday, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

Canola oil for frying
2 pounds okra, stemmed and quartered lengthwise
1/2 small red onion, thinly sliced
2 to 3 tomatoes, cored, seeded and thinly sliced
1/4 cup chopped fresh cilantro leaves
Juice of 1 lemon, more to taste
1/2 teaspoon salt, more to taste
1 1/2 teaspoons chaat masala, available at Indian markets, more to taste

Steps:

  • In a heavy pot, heat 2 inches oil to 350 degrees. Place a thick layer of paper towels nearby. Working in batches to avoid crowding pan, fry okra until crisp, about 5 to 7 minutes. Seeds will swell and okra will be deeply colored at edges. Drain on paper towels.
  • In a serving bowl, toss okra together with onion, tomatoes and cilantro. Squeeze lemon juice over all, and mix in salt and chaat masala. Taste and add more lemon, salt and masala as needed.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 23 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 3 grams, TransFat 0 grams

CURRIED OKRA



Curried Okra image

Make and share this Curried Okra recipe from Food.com.

Provided by Alskann

Categories     Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb young okra pods
2 onions
3 tablespoons olive oil
1/2 teaspoon dried hot red chili pepper
1/4-1/2 teaspoon mild curry powder (depending on personal taste)
1/4 teaspoon ground turmeric
salt and pepper, to taste

Steps:

  • Cut off the ends of the okra pods.
  • Slice the pods into approximately 1/4 to 1/2 inch rounds.
  • Peel and slice the onions.
  • Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
  • Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
  • Remove the bowl from the refrigerator and drain off the salt water.
  • Heat the oil in a heavy skillet over medium high heat.
  • Add the Okra and fry until lightly browned. (Approximately 10 minutes).
  • Turning frequently to prevent sticking.
  • Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
  • Serve hot.

Nutrition Facts : Calories 147.9, Fat 10.3, SaturatedFat 1.5, Sodium 11.7, Carbohydrate 13.3, Fiber 4.7, Sugar 3.7, Protein 2.9

FRESH OKRA WITH TOMATOES AND GINGER



Fresh Okra with Tomatoes and Ginger image

Categories     Garlic     Ginger     Tomato     Side     Vegetarian     Summer     Okra     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

2 garlic cloves, chopped
1 (2- by 1 1/2-inch) piece peeled fresh ginger, chopped
2 tablespoons vegetable oil
3/4 to 1/4 teaspoon dried hot red pepper flakes
3 large tomatoes, cored and quartered
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb small fresh okra, untrimmed

Steps:

  • Pulse garlic and ginger in a food processor until finely chopped and transfer to a 12-inch heavy skillet. Add oil and red pepper flakes to taste and cook over moderate heat, stirring, until fragrant, about 1 minute.
  • Pulse tomatoes with salt and black pepper in processor until coarsely chopped and stir into oil in skillet. Cook, uncovered, over moderate heat, stirring occasionally, 10 minutes. Stir in okra and simmer, covered, until just tender, about 10 minutes.

BRAISED OKRA WITH ROASTED GARLIC AND TOMATO



Braised Okra with Roasted Garlic and Tomato image

When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its own or over polenta, pasta, or rice

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 7

1 head garlic
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 small onion, minced (1 cup)
2 pounds beefsteak tomatoes, halved, seeds removed, and chopped (4 cups)
8 ounces okra, trimmed and sliced into 3/4-inch rounds (2 cups)
Parmigiano-Reggiano, grated, for serving

Steps:

  • Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
  • Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
  • Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
  • Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

OKRA AND TOMATOES



Okra and Tomatoes image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh okra
2 tablespoon olive oil
2 tablespoons butter
2 scallions, sliced in rings
1 pound fresh tomatoes, chopped
5 tablespoons chopped parsley
2 small cloves garlic, minced
Salt and pepper to taste

Steps:

  • Trim stem ends of okra, wash and drain.
  • In large frying pan heat oil and butter and saute scallions until they are soft. Add the okra and saute on all sides for 2 minutes. Using slotted spoon remove okra and onions from pan and reserve.
  • Place tomatoes, parsley and garlic in pan and simmer a few minutes, just until ingredients are blended.
  • Return okra to pan; cover and simmer until okra is crisp-tender, but not mushy.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 592 milligrams, Sugar 5 grams, TransFat 0 grams

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