
Okra aka lady’s finger in India is everybody’s favorite in our house. I usually prepare the popular South Indian style okra fry, bhindi masala, raitha or these fat-free okra chips. The other day when I opened my fridge to see tender okra, I decided that I didn’t want to make one of the same old dishes again.
I remembered that I had seen a stew recipe in Weight Watcher’s Versatile Vegetarian cookbook and wanted to give it a shot. I had frozen corn and all the other ingredients listed. I pretty much followed the recipe but just changed the flavoring by using curry powder and cilantro instead of basil. It was a simple yet satisfying dish. The kids also liked it. So give this okra corn stew a chance the next time you buy okra.

Okra and Sweet Corn Stew Recipe |
Prep Time | Cook Time | Makes |
---|---|---|
10 Mins | 12 Mins | 4 Servings |
Author | Category | Method |
Madhuram | Stews | Cooking |


Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 onions finely diced
- 2 garlic cloves minced
- red pepper flakes optional
- 2 tomatoes chopped
- 2 cups fresh or thawed frozen okra, sliced diagonally
- 2 cups fresh or thawed frozen corn kernels
- 2 cups vegetable broth
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 2 tablespoons finely chopped cilantro
Procedure:
- Heat the oil in a large skillet. Add the onions, garlic, red pepper flakes (if using) and a pinch of salt; cook for about 5 minutes, stirring as needed.
- Stir in the tomatoes, okra, corn, broth, curry powder and salt; bring to a boil.
- Reduce the heat and simmer for another 5 minutes or until the okra is softened. Stir in the cilantro.
My Notes:
- I love the flavor of garlic and red pepper flakes together so I try to use it in all my recipes. It’s purely optional.
- Slicing the okra diagonally gives the dish a good look, but you could go the traditional way.
- If you want to give this dish an Italian flavor, you could use about 1/2 cup of pasta/pizza sauce instead of tomatoes and go easy on the salt. I always do this while preparing soups. It’s a good trick to use up the big bottle of sauce.
- The sodium content in the nutrition information below is based on store bought vegetable broth. But if you use a low-sodium or no-salt added homemade vegetable broth like me you can reduce the amount of sodium considerably.
Nutritional Information for 1 Serving
Calories: 173.1 Total Fat: 4.6 g Saturated fat: 0.7 g Unsaturated fat: 3.8 g Cholesterol: 0.0 mg Total Carbohydrate: 32.8 g | Sugars: 6.1 g Dietary Fiber: 6.2 g Protein: 5.5 g Sodium: 486.6 mg Potassium: 588.2 mg |


I tried this with the pasta sauce suggestion!I loved the end result..
Thanks Meenakshi.
Droolworthy stew, beautiful bowl.