Cinnamon-Spiced Okra Stew with Veggies
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 2 tablespoon olive oil
- 1 onion medium, diced
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 400 gram okra trimmed and sliced
- 1 can diced tomatoes 400 grams
- 1 red bell pepper chopped
- 1 carrot diced
- 2 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3 minutes until translucent.
- Stir in the minced garlic and cook for another minute.
- Add ground cinnamon, cumin, coriander, and cayenne pepper to the pot and stir for 1 minute until fragrant.
- Add the sliced okra to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the diced tomatoes, including their juice.
- Add the chopped red bell pepper and diced carrot to the mixture.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat to low and let simmer for 25 minutes, stirring occasionally.
- Season the stew with salt and black pepper.
- Remove from heat and let the stew rest for 5 minutes.
- Garnish with chopped fresh parsley before serving.
Notes
For the best results, make sure to use fresh okra to avoid any sliminess, and adjust the cayenne pepper to your spice preference. This stew can also be served over rice or with a side of crusty bread to make it a more filling meal. If you prefer a thicker stew, you can let it simmer for an additional 5-10 minutes to reduce the liquid further.
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