Okra With Tomato Sauce Couscous Recipes

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OKRA WITH TOMATO SAUCE & COUSCOUS



Okra with tomato sauce & couscous image

Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 10

2 tbsp olive oil , plus extra to serve
2 red onions , finely chopped
250g okra , each sliced into 4 pieces
2 garlic cloves , crushed
1 tsp ground allspice
500g passata
300g couscous
1 lemon , juiced
200g feta or natural yogurt
small pack parsley , chopped

Steps:

  • Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
  • Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
  • Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.

Nutrition Facts : Calories 550 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

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.

HEARTY CREOLE OKRA AND TOMATOES



Hearty Creole Okra and Tomatoes image

A great Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy enough to serve as a main dish and makes one pine for the fiddles and chicory coffee.

Provided by wasabinoir

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 12

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons olive oil
4 stalks celery, chopped
2 onions, chopped
4 ears fresh corn, shucked and kernels scraped from cob
2 pounds fresh okra, cut into 1/2 inch slices
2 (28 ounce) cans whole tomatoes, broken up
½ pound andouille sausage, diced
½ teaspoon Creole seasoning, or to taste
sea salt and ground black pepper to taste

Steps:

  • Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
  • Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.

Nutrition Facts : Calories 180 calories, Carbohydrate 19.1 g, Cholesterol 16.1 mg, Fat 10.4 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 435.7 mg, Sugar 6.9 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

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

COUSCOUS WITH TOMATOES, OKRA AND CHICKPEAS



Couscous With Tomatoes, Okra and Chickpeas image

Okra is popular in the North African cuisines of Tunisia and Algeria, where it is also dried. Because you don't cut it up, the okra doesn't become slimy. It contributes great flavor to the stew. Very high in dietary fiber, okra is a great source of vitamins A, C, B complex and the phytonutrients glutathione, xanthin, lutein and beta carotene, all believed to have antioxidant properties. For the best texture and flavor, look for the smallest pods you can find

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pound okra
Salt to taste
1/2 cup red wine vinegar or cider vinegar
2 tablespoons olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt, preferably kosher, to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound tomatoes, grated, or peeled, seeded and chopped
2 cups chickpeas, soaked for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley
A bouquet garni consisting of 8 sprigs cilantro
1 large sweet red pepper, seeded and cut in large dice
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving (optional)
1/2 cup chopped fresh parsley, or a mixture of parsley and cilantro or mint
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 1 minute and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Add the chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
  • Meanwhile, trim the stems off the okra and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra and rinse thoroughly. Set aside.
  • After 1 1/2 hours, season the chickpeas with salt to taste and add the harissa, tomato paste, red pepper and okra. Bring back to a simmer and simmer 30 to 45 minutes, or until okra and beans are tender. Remove a cup of broth to use for flavoring the couscous. Stir in the chopped fresh herbs and simmer another few minutes. Taste and adjust salt. The stew should be spicy and flavorful.
  • Reconstitute and steam the couscous (see recipe). Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 5 grams, Carbohydrate 82 grams, Fat 7 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 655 milligrams, Sugar 10 grams

OKRA WITH TOMATO SAUCE (DIP'S COUNTRY KITCHEN)



Okra With Tomato Sauce (Dip's Country Kitchen) image

Provided by Craig Claiborne

Categories     side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds fresh baby okra or two 10-ounce packages of frozen whole okra
4 cups canned tomatoes
4 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Wash the okra, whether fresh or frozen, well in cold water. If frozen is used, continue rinsing until the okra is defrosted. Drain well.
  • Put the okra in a saucepan and add about 1/2-cup of cold water. Bring to the boil and cover. Let cook about seven minutes.
  • Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender.
  • Drain the okra and add the tomatoes, butter, salt and pepper to taste. Bring to the boil, partly cover and cook until okra is tender, about 10 minutes.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 748 milligrams, Sugar 6 grams, TransFat 0 grams

OKRA WITH TOMATOES AND OREGANO



Okra With Tomatoes And Oregano image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
3 large tomatoes, peeled, seeded and chopped
2 teaspoons fresh oregano (or 1 teaspoon dried)
Coarse salt and freshly ground pepper to taste
1/4 teaspoon ground cinnamon
1 1/2 pounds okra
Lemon juice to taste
2 teaspoons chopped flat-leaf parsley

Steps:

  • Heat the olive oil in a large heavy skillet and add the onion and garlic. Cook over moderate heat, stirring, until the onion begins to turn golden brown (about 10 minutes). Add the tomatoes and oregano and cook for a further 10 minutes. Season to taste with salt, pepper and cinnamon.
  • Trim the cone tops off the okra without cutting into the pods. Add the okra to the onions and tomatoes and sauté until tender. Add lemon juice to taste, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 767 milligrams, Sugar 7 grams

OKRA WITH CORIANDER AND TOMATO SAUCE



Okra With Coriander and Tomato Sauce image

Not many people know this, but Okra is a vegetable native to Africa and later introduced to the Middle East and Arabian countries by the slave traders. Lots of people are wary of okra because of the texture and "slime", factor, but you can minimize this by keeping okra whole and not overcooking it. I love okra!!!

Provided by Jostlori

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/3 cup olive oil
1 onion, chopped
2 garlic cloves, crushed
1 lb okra (or frozen, in a pinch)
13 ounces chopped tomatoes
2 teaspoons sugar
1/4 cup lemon juice
2 ounces fresh coriander, finely chopped (cilantro)

Steps:

  • Heat the oil in a large frying pan, then add the onion and cook over medium heat for 5 minutes, or until transparent and golden.
  • Add the garlic and cook for another minute.
  • Add the okra to the pan and cook, stirring, for 4-5 minutes, then add the tomato, sugar and lemon juice, and simmer, stirring occasionally, for 3-4 minutes or until softened.
  • Stir in the coriander (cilantro), remove from the heat and serve.

Nutrition Facts : Calories 238.7, Fat 18.4, SaturatedFat 2.6, Sodium 22.1, Carbohydrate 18.3, Fiber 5.7, Sugar 7.6, Protein 3.8

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.

SCALLOPS, OKRA, AND TOMATOES IN COCONUT CURRY SAUCE



Scallops, Okra, and Tomatoes in Coconut Curry Sauce image

Categories     Ginger     Tomato     Coconut     Scallop     Curry     Healthy     Okra     Jalapeño     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

1/2 pound small fresh okra
1 pound plum tomatoes
1 tablespoon plus 1/2 teaspoon salt
1 small onion, chopped
1 large garlic clove, chopped
1 (1-inch) piece peeled fresh ginger, chopped
2 to 3 teaspoons minced fresh jalapeño chile (including seeds)
1 cup low-sodium fat-free chicken broth
1 1/4 pound sea scallops, tough muscle removed from side of each if necessary
1/4 teaspoon black pepper
2 teaspoons vegetable oil
1 1/2 teaspoons curry powder (preferably Madras)
2/3 cup well-stirred canned reduced-fat coconut milk
1/4 cup loosely packed fresh cilantro leaves
Accompaniment: spiced basmati rice

Steps:

  • Trim tops of okra, being careful not to cut into pods.
  • Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel. Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes. Drain okra in a colander, then plunge into same ice water to stop cooking. Drain okra and pat dry with paper towels.
  • Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips.
  • Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth in a blender.
  • Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke. Brown scallops in 2 batches, turning once, about 4 minutes total. Transfer scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.)
  • Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate. Add purée carefully (it may splatter), then add curry powder. Boil, stirring constantly, 2 minutes. Add coconut milk and remaining 3/4 cup broth and bring to a simmer. Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with salt and pepper.
  • Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.

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