Alkaline Recipe #60: Okra with Coriander and Tomatoes

This is a wonderful recipe which contains three of my favourite ingredients – Okra, Coriander and Tomatoes.

Okra is often combined with tomatoes and mild spices in various parts of the Mediterranean and is also an integral part of Indian, Middle Eastern, Caribbean and southern US cuisine.

Okra is not yet popular and widely known in the UK, so if you have not cooked with it yet then I can really recommend to give this delicious dish a try – you might discover a new vegetable favourite!

Okra with Coriander and Tomatoes

Serves 4

Ingredients

450g ripe tomatoes (if there are no ripe tomatoes available you can replace them with a 400g can of chopped tomatoes)
450g fresh okra
3 tbsp olive oil
2 onions, thinly sliced
2 tsp coriander seeds, crushed
3 garlic cloves, crushed
Finely grated rind and juice of 1 organic lemon
Himalayan or celtic sea salt and ground black pepper

Instructions

If using fresh tomatoes, plunge them into boiling water for about 30 seconds, then put under cold water. Peel away the skins and chop the tomatoes.

Trim off any stalks from the okra and leave whole. Heat the oil in a deeper frying pan and gently fry the onions and coriander for about 3-4 minutes until the onions begin to soften.

Add the okra and garlic and fry for 1 minute. Gently stir in the tomatoes and simmer gently for about 20 minutes, until the okra is tender. Stir occasionally.

Stir in the lemon rind and juice and add salt and pepper to taste.

Serve warm or cold.

Enjoy!