When you think of comforting home-cooked meals, hearty stews often come to mind. They’re warm, nourishing, and versatile—perfect for family dinners or cozy nights in. One dish that stands out in both flavor and nutrition is the Okra & Tomato Stew with Smoked Paprika.
This stew combines the earthy, slightly grassy taste of okra with the sweet acidity of tomatoes and the deep, smoky warmth of paprika, creating a bowl of pure comfort. Whether you’re looking for a simple weekday dinner, a side dish to complement grilled meats, or a vegan-friendly main course, this recipe has you covered.
In this post, we’ll cover everything you need to know to make this dish at home:
- The ingredients and why they work so well together.
- Step-by-step cooking instructions.
- Practical tips to reduce okra’s sliminess.
- Variations to suit different dietary needs or flavor preferences.
- Serving ideas and pairing suggestions.
- Storage and meal prep advice.
- FAQs to answer common concerns about cooking with okra.
By the end, you’ll have a reliable go-to recipe for Okra & Tomato Stew with Smoked Paprika that you can adapt and enjoy year-round.
Why You’ll Love This Recipe
There are plenty of reasons why this stew has become a favorite among home cooks:
- Nutritious and wholesome: Okra is rich in fiber, vitamins C and K, and antioxidants, while tomatoes bring lycopene and additional nutrients.
- Vegan and gluten-free: This recipe fits multiple dietary needs without compromising on flavor.
- Budget-friendly: All the ingredients are affordable and widely available.
- Versatile: Enjoy it as a standalone meal, or serve it alongside rice, couscous, or bread.
- Customizable: Add chickpeas for protein, spice it up with chili, or make it heartier with potatoes.
Ingredients You’ll Need
The beauty of this stew lies in its simplicity. Each ingredient contributes something essential to the overall flavor and texture.
Fresh Vegetables
- Okra: The star of the dish. Look for firm, bright green pods without dark spots. Trim the tops but keep them mostly whole or halved to prevent too much sliminess.
- Tomatoes: Fresh, ripe tomatoes bring sweetness and acidity. Canned diced tomatoes are a great substitute when fresh ones aren’t in season.
- Onion and garlic: A classic base that enhances depth of flavor.
- Red bell pepper: Adds sweetness and color.
- Carrot: Provides natural sweetness and balances the acidity of tomatoes.
Spices & Seasonings
- Smoked paprika: The key flavoring. Its rich, smoky depth elevates the stew beyond a standard tomato-okra dish.
- Cumin and coriander: Add warmth and a subtle earthy flavor.
- Chili flakes (optional): For those who enjoy a little heat.
- Salt and pepper: To balance and season the dish.
- Bay leaf: Infuses the stew with gentle herbal notes.
Liquids & Oils
- Olive oil: For sautéing and adding richness.
- Vegetable stock: Provides a flavorful base and ensures the stew has depth.
- Fresh lemon juice (optional): Brightens the flavors before serving.
Garnish
- Fresh parsley or cilantro: Adds freshness and color.
Step-by-Step Cooking Instructions
Step 1: Prepare the Okra
Wash the okra and pat dry with a clean towel. Moisture can increase sliminess, so drying is essential. Trim the stems and slice lengthwise if desired.
Step 2: Build the Flavor Base
In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until golden brown, about 5 minutes. Add garlic and bell pepper, cooking for 2–3 minutes until fragrant.
Step 3: Toast the Spices
Sprinkle in smoked paprika, cumin, coriander, and chili flakes. Stir for 30 seconds to bloom the spices, releasing their oils and aroma.
Step 4: Cook the Vegetables
Add carrots and okra to the pot. Stir well so the vegetables are coated with spices. Sauté for 3–4 minutes to lightly sear the okra.
Step 5: Add Tomatoes & Stock
Stir in chopped tomatoes (or canned tomatoes) and cook until they break down into a sauce, around 5 minutes. Pour in vegetable stock, add the bay leaf, and season with salt and pepper.
Step 6: Simmer Gently
Cover the pot and reduce heat to low-medium. Let the stew simmer for 20–25 minutes, stirring occasionally. The okra should be tender, and the sauce should thicken into a rich consistency.
Step 7: Finish & Serve
Remove the bay leaf. Let the stew rest for 5 minutes before serving. Garnish with parsley and a squeeze of lemon juice. Serve hot.
Tips for Cooking with Okra
Cooking okra intimidates many people because of its natural mucilage (sliminess). Here’s how to handle it:
- Dry thoroughly: After washing, make sure the pods are completely dry before cutting.
- Sear first: Lightly frying or roasting okra before adding liquid helps reduce sliminess.
- Acidity helps: Tomatoes and lemon juice naturally cut through the mucilage.
- Don’t over-stir: Excessive stirring can release more slime.
Serving Suggestions
The Okra & Tomato Stew with Smoked Paprika is versatile and pairs beautifully with many sides:
- Rice: White rice, brown rice, or even aromatic basmati.
- Grains: Bulgur wheat, couscous, or quinoa.
- Flatbreads: Warm pita, naan, or crusty sourdough bread to scoop up the stew.
- Protein pairings: If not keeping vegan, it works well alongside grilled chicken, lamb, or fish.
Variations to Try
One of the best things about this stew is how adaptable it is. Here are some creative twists:
- Chickpea & Okra Stew: Add canned chickpeas for extra protein and heartiness.
- Spicy North African Style: Stir in harissa paste for a fiery kick.
- Indian-Inspired Twist: Add garam masala and ginger, and serve with basmati rice.
- Okra & Potato Stew: Add cubed potatoes for a more filling version.
- Leafy Greens Addition: Stir in spinach or kale during the last 5 minutes of cooking.
Storage & Meal Prep
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop with a splash of stock or water.
Nutritional Benefits
This stew isn’t just tasty—it’s packed with nutrition:
- Okra: High in dietary fiber, supports digestion, and rich in vitamin C.
- Tomatoes: Excellent source of lycopene, an antioxidant linked to heart health.
- Olive oil: Provides healthy monounsaturated fats.
- Spices: Paprika and cumin contain beneficial plant compounds that support metabolism.
Altogether, this dish makes for a light yet satisfying meal that nourishes your body.
Conclusion: A Recipe Worth Repeating
The Okra & Tomato Stew with Smoked Paprika is more than just a meal—it’s a flavorful journey. Simple yet deeply satisfying, it’s a dish you’ll want to return to time and again. With its rich smoky undertones, tender vegetables, and endless pairing possibilities, it’s a true kitchen staple.
Okra & Tomato Stew with Smoked Paprika Recipe
Description
This Okra & Tomato Stew with Smoked Paprika is a hearty, wholesome, and flavorful dish that brings together the natural earthiness of fresh okra, the sweetness of ripe tomatoes, and the warmth of smoked paprika. Perfect as a comforting main course or a flavorful side, this stew is vegan, gluten-free, and budget-friendly, making it a great option for weeknight dinners or meal prep. Enjoy it with rice, couscous, or flatbread for a complete meal.
Ingredients
For the Stew Base
Vegetables & Flavor
Liquid & Seasoning
Garnish (Optional)
Instructions
Prepare the Okra
- Wash the okra well and pat dry with a towel. Trim the tops and slice lengthwise. Drying is important to prevent sliminess while cooking.
Build the Flavor Base
- Heat olive oil in a heavy-bottomed pot over medium heat. Add chopped onions and sauté for 4–5 minutes until golden and fragrant. Stir in garlic and diced red bell pepper, cooking for another 2 minutes.
Add Spices
- Sprinkle smoked paprika, cumin, coriander, and chili flakes (if using). Toast the spices for 30 seconds to release their aroma without burning.
Cook the Vegetables
- Add carrots and okra, stirring to coat them with the spices. Sauté for about 3–4 minutes, allowing the okra to slightly sear.
Add Tomatoes & Liquid
- Stir in the chopped tomatoes (or canned tomatoes) and cook for 5 minutes until they break down into a sauce. Pour in vegetable stock, season with salt and pepper, and drop in the bay leaf.
Simmer the Stew
- Cover the pot and reduce the heat to low-medium. Let the stew simmer gently for 20–25 minutes until the okra is tender, and the sauce thickens to a rich consistency. Stir occasionally.
Rest & Serve
- Turn off the heat and let the stew rest for 5 minutes. Remove the bay leaf. Garnish with fresh parsley and a squeeze of lemon before serving.
Note
Reduce Sliminess in Okra: Pat okra dry before cooking. Slightly searing it before adding liquid helps.
Storage: Keeps well in the refrigerator for 3–4 days. Reheat gently on the stovetop.
Freezing: Can be frozen for up to 2 months; thaw overnight before reheating.
Variations:
- Add chickpeas or lentils for extra protein.
- Stir in spinach or kale during the last 5 minutes of cooking.
- Swap smoked paprika with regular paprika + a dash of liquid smoke.
