Okra with tomato, lemon and coriander

Name: Okra with tomato, lemon and coriander
Yield: Serves 4
Ingredients: 30 g chopped parsley leaves; 30 g chopped coriander leaves; 1 medium onion, thinly sliced; 2 red peppers, cut into 1cm wide strips; 1 mild fresh red chilli, deseeded and chopped; salt; 1½ tsp coriander seeds; 2 tsp caster sugar; 1 tsp sweet paprika; 400 g okra (fresh or frozen); 1½ tbsp lemon juice; 30 pitted black olives, each cut in half; 1 tbsp shredded mint; 4 tbsp olive oil; 3 tbsp finely chopped skin of preserved lemon; 200 ml water; 400 g chopped tomatoes (fresh or canned)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

As I’ve already mentioned (see Artichoke gratin), Green Valley is where I do much of my food shopping. Well, here’s another secret ingredient I pick up from their freezer: tiny Egyptian okra, perfectly firm, packed with flavour. Almost as important, it comes already trimmed.

Ingredients

4 tbsp olive oil
1½ tsp coriander seeds
1 medium onion

Preserve
Side dish
Gluten-free
Vegan

Method

Preheat the oven to 200°C/Gas Mark 6. Heat up 2 tablespoons of the oil in a large saucepan. Add the coriander seeds and onion and sauté on a medium heat for 10 minutes, or until the onion s