Here in southern California we are getting our first rainfall in months. Being raised in the Northwest, I always find it funny how southern Californians are so eager to pull out brightly colored umbrellas at the first hint of rain drops. Where I’m from you simply pull your hood on and walk fast — lol.
Okra is one of my all time favorite comfort foods. There’s something delicious about biting into the tender okra skin and then having the seeds pop in your mouth. This stew is incredibly simple and quick to make — perfect for a cold and gloomy day like today!
1 tablespoon olive oil
4 cloves Garlic Cloves, minced
1 cup Baby Carrots, sliced lengthwise and crosswise
1 Sweet Onion, chopped
1 pound fresh Okra
1 (28 oz) can Whole Tomatoes
1 quart (32 oz) Vegetable Broth
½ teaspoon Freshly Ground Peppercorns
¼ teaspoon sea salt
½ teaspoon Dried Oregano
½ teaspoon ground cumin
1 teaspoon Dried Thyme
In a very large skillet, or medium pot, heat olive oil. Add garlic, carrots, and onion. Cover and cook, stirring occasionally, for 5 minutes.
Meanwhile, trim the ends from Okra and cut in half crosswise.
Add Okra, tomatoes, broth and spices o skillet. Gently break tomatoes apart with spoon. Mix and allow to cook, uncovered, on medium heat for 20-25 minutes, until okra is tender.
Calories: 118
Fat: 3g
Carbohydrates: 19g
Sodium: 587mg
Fiber: 6g
Protein: 6g
Sugar: —