Moroccan · Main course
Okra & Tomato Vegetarian Tagine
Whole young okra simmered gently in a garlicky tomato sauce with onion, coriander and a little chilli makes a simple, saucy vegetarian tagine, the okra tender but still holding its shape. Cooked carefully so it stays firm rather than slippery, it is a summer vegetable tagine eaten with bread to soak up the tangy sauce.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g small young okra
- 600 g tomatoes, grated or chopped
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 tsp paprika, 1 tsp cumin
- Pinch of chilli
- Juice of 1/2 lemon
- 4 tbsp olive oil
- Large bunch coriander, salt and pepper
Method
- 1
Trim the okra
Trim the okra stalks carefully without cutting into the pods, which keeps them from turning slippery.
- 2
Make the sauce
Soften the onions and garlic in the oil, then add the tomatoes, paprika, cumin, chilli and salt and simmer 10 minutes.
- 3
Add the okra
Lay the okra in the sauce, add a splash of water and the lemon juice, cover and simmer gently for 20 minutes.
- 4
Do not overstir
Shake the pan rather than stirring hard, so the okra keeps its shape, until tender.
- 5
Finish
Fold through plenty of coriander and serve warm with bread.
Chef's tips
- Trim the okra caps without piercing the pods to keep them from becoming slimy.
- A little lemon or a splash of vinegar in the sauce also helps keep okra firm.
- Shake the pan instead of stirring so the delicate pods stay whole.
Frequently asked questions
How do I stop okra going slimy?
Keep the pods whole, trim carefully, cook in an acidic tomato sauce with a little lemon, and avoid overstirring. Small, young okra is far less mucilaginous than large old ones.
Can I use frozen okra?
Yes. Add it still frozen and do not thaw it first, which reduces sliminess. It may need slightly less cooking time than fresh.