Ingredients
1 tbsp olive oil or coconut oil
1 cube vegetable stock
1/2 medium onion, chopped
1 pack frozen okra
For the sauce
10 pieces of fresh tomatoes or two cans of chopped organic tomatoes
1 tsp pomegranate molasses
For the coriander mixture
1 tsp olive oil
2 tsp crushed or minced garlic
2-3 sprigs of finely chopped coriander
Method
1. In a large skillet, heat the oil over medium heat, add the vegetable stock and the chopped onion and cook until tender.
2. Rinse the frozen okra in water and pat dry. Add the okra over the cooked onion and season. Cook in medium heat for 10 minutes or until tender.
3. In a separate pot, boil the tomatoes until tender, set aside to cool then peel. Or you can use two cans of organic chopped tomatoes.
4. If you choose to use fresh tomatoes, chop them finely and place in a large cooking pot.
5. Add the pomegranate molasses, salt and pepper and stir in medium heat.
6. Add the cooked okra to the sauce and cover. Lower the heat and let it cook for 30 to 45 minutes.
7. In a separate small skillet sauté the minced garlic with a little oil until lightly brown then add the chopped coriander and stir frequently until soft (This mixture is used widely in Arabian cuisine to add flavour to some popular dishes).
8. Once the okra is cooked and ready to be served, uncover and add the coriander mixture and cook for five minutes.
9. Serve with brown rice.
Recipe courtesy: Urth by Nabz&G
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