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Okra & Bean Stew

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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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4.225
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1301 Calories from Fat 205

% Daily Value*

Total Fat 24 g36.5%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2516 mg104.8%

Total Carbohydrates 208 g69.3%

Dietary Fiber 65.2 g260.8%

Sugars 74.2 g

Protein 65 g129.3%

Vitamin A 170.7% Vitamin C 311.8%

Calcium 120.5% Iron 78.1%

*Based on a 2000 Calorie diet

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Okra & Bean Stew Recipe