Okra & Carrot Stew

This hearty stew is perfect on a cold day.

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!

Okra & Carrot Stew
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 4

  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup baby carrots, sliced lengthwise and crosswise
  • 1 large sweet onion, chopped
  • 1 pound fresh okra
  • 1 (28oz) can whole tomatoes
  • 1 quart veggie broth (32oz)
  • ½ teaspoon freshly ground peppercorns
  • ¼ teaspoon sea salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon dried thyme

  1. In a very large skillet, or medium pot, heat olive oil. Add garlic, carrots and onion. Cover and cook, stirring occasionally, for 5 minutes.
  2. Meanwhile, trim the ends from Okra and cut in half crosswise.
  3. Add okra, tomatoes, broth and spices to 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: 3 g     Carbohydrates: 19 g     Sodium: 587 mg     Fiber: 6 g     Protein: 6 g    


What’s your favorite gloomy weather food?


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