Okra & Tomato Stew with Smoked Paprika Recipe

Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
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
  • 2 tbsp olive oil (extra virgin)
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (diced)
    • Vegetables & Flavor
  • 400 g fresh okra (washed, trimmed, and halved lengthwise)
  • 400 g ripe tomatoes (peeled and chopped, or 1 can diced tomatoes)
  • 1 medium carrot (sliced thinly)
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.25 tsp chili flakes (optional, for heat)
    • Liquid & Seasoning
  • 500 ml vegetable stock (unsalted)
  • 1 tsp salt (adjust to taste)
  • 0.5 tsp black pepper (freshly ground)
  • 1 bay leaf
    • Garnish (Optional)
  • 2 tbsp fresh parsley (chopped)
  • 0.5 lemon (for a fresh squeeze before serving)
Instructions
    Prepare the Okra
  1. 1
    Wash the okra well and pat dry with a towel. Trim the tops and slice lengthwise. Drying is important to prevent sliminess while cooking.
    2. Build the Flavor Base
  2. 2
    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.
    3. Add Spices
  3. 3
    Sprinkle smoked paprika, cumin, coriander, and chili flakes (if using). Toast the spices for 30 seconds to release their aroma without burning.
    4. Cook the Vegetables
  4. 4
    Add carrots and okra, stirring to coat them with the spices. Sauté for about 3–4 minutes, allowing the okra to slightly sear.
    5. Add Tomatoes & Liquid
  5. 5
    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.
    6. Simmer the Stew
  6. 6
    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.
    7. Rest & Serve
  7. 7
    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.
Keywords: okra tomato stew, vegan dinner, gluten-free, budget-friendly, Mediterranean-inspired
Read it online: https://petitepanini.com/recipe/okra-tomato-stew-with-smoked-paprika-recipe/