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Okra & Bean Stew

Veggie.Lover's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Red chillies 2 , chopped
  Onions 2 , sliced
  Okra 8 Ounce (250 Grams)
  Aubergines 2 , chopped (Eggplants)
  Canned peeled tomatoes 28 Ounce, undrained and mashed (2 Cans Of 14 Ounce Or 440 Grams)
  Canned red kidney beans 14 Ounce, rinsed (440 Grams)
  Firm tofu 8 Ounce, cut in to chunks (250 Grams)
  Red wine 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Brown sugar 1 Tablespoon
  Chopped fresh basil 3 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Heat oil in a large saucepan. Add garlic, chillies and onions and cook over a medium heat, stirring constantly, for 5 minutes or until onions are soft and golden.
2. Add okra, eggplant (aubergines), tomatoes, beans, tofu, wine and sugar. Bring to the boil, then reduce heat and simmer for 30 minutes.
Stir in basil and black pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Bean
Cook Time: 
35 Minutes

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