A lovely vegan based side dish, given substance by the okra and richness through the tomatoes.
Ingredients
17.5 OZ / 500 G okra
7 OZ / 200 G onion
1 TBSP ancho chili powder
2 TSP paprika
17.5 OZ / 500 G canned chopped tomato
7 OZ / 200 G vegetable stock
1 OZ / 30 ML olive oil
1 TSP oregano
2 CLOVES garlic
1 TSP Salt
Directions
Prepare the vegetables by peeling and quartering the onion. Peel the garlic and slice the okra into half inch disks. Add the onion and garlic to the mixing bowl. Chop for 10 seconds / speed 6. Scrape down the sides.
Add the oil, ancho chili powder, paprika and oregano to the mixing bowl. With the measuring cup removed, sauté for 10 minutes / 265°F|130°C.
Add the okra to the mixing bowl, sauté for 14 minutes / 265°F|130°C. Remove the measuring cup.
Add the stock, salt and tomatoes to the mixing bowl. Remove the measuring cup, cook for 10 minutes / 195°F|90°C / speed 1 / stir.
Once the okra is soft, adjust the seasoning and then serve.
Enjoy your meal!
Recipe Note
TIP:
Spice this recipe up with some added heat from a fresh chili.
