Dinner · 35 min · cajun

Smothered Okra and Tomatoes

Okra does the heavy lifting here, with crushed tomatoes rounding it out. A Cajun dinner that takes 35 minutes, start to finish. The macros do the talking: 6g protein, 30g carbs, and 12g fat in every 240-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Okra
• 14 oz Crushed tomatoes
• 1 Yellow onion
• 4 cloves Garlic
• 3 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• 2 tsp Cajun seasoning
• 1 cup Vegetable stock
• 3 Scallions

Steps

1. Slice the okra 1/2 inch thick. Sear it in hot olive oil in a wide skillet 8 minutes, stirring rarely, until browned at the edges. Browning first keeps it from going slimy.
2. Add the onion and cook 5 minutes until soft, then the garlic and Cajun seasoning for 1 minute.
3. Pour in the tomatoes, stock, and vinegar. The acid helps the okra hold its shape and brightens the whole pot.
4. Simmer 15 minutes until the okra is tender and the sauce thickens around it. If it looks dry, splash in more stock.
5. Finish with scallions and serve over rice or with cornbread to catch the sauce.

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