Okras in tomato sauce

Recipe by Damaris Beems
0.0 from 0 votes
Course: Main, VeggieCuisine: Arabic, Egyptian




Cooking time


Total time



Okra is actually a not so well known vegetable. But it is very tasty and really worth a try. Fresh okras are hard to get here and unfortunately often outrageously expensive. So for the sake of convenience, I opt for frozen Egyptian okras. And they do just fine in a dish like this. Eat it all at once, don’t keep it. Because the next day they get slimy. Delete this last sentence in your head immediately, just make it and simply empty the pan.


  • 2 onions

  • 3 gloves garlic

  • 1 lemon (for its juice)

  • 500 gram ripe tomatoes

  • 500 gram okras

  • 1 tea spoon sugar

  • 1 bouquet flat parsley

  • olive oil

  • salt and pepper


  • Chop the onions and fry them in the olive oil for a few minutes. When they have turned brown and smell nicely, add the chopped garlic. When these have also turned a little brown you can add the chopped tomatoes. Let this cook for about 10-15 minutes.
  • Now add the sugar. Stir well and after a few minutes add the lemon juice and stir well again. Season with salt and pepper. Once the lemon juice has been properly absorbed, you can add the okras. You don’t have to defrost them first, they can be added in one go. Let this cook over medium heat with the sauce. Finely chop the leaves of the flat parsley at the end.

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