Okra in spicy, tangy tomato sauce (vegan)

A mostly improvised recipe that I made today. It turned out so delicious that I just had to share it immediately! I served it with vermicelli rice, but regular rice, bulgur, bread etc. will work just as well.

Also, no sliminess! So if you’re someone who likes okra but finds the texture off-putting, this is the perfect recipe for you.

Hope you enjoy!

**Equipment:**

* a medium-sized pot
* a stove top
* a sharp knife
* a cutting board

**Ingredients:**

* 100g of dried okra – I recommend getting the small variety commonly used in North African cuisine
* 500g passata
* one medium or large yellow onion
* two large cloves of garlic
* 1-2 chili pepper of your choice
* 1tbsp of olive oil
* a cup of white wine vinegar
* 1tsp ground cumin
* salt, to taste

**Directions:**

Bring water to a boil. Add a generous amount salt, half of the vinegar and your okra. Simmer okra for 20 minutes, then drain and rinse well. Set aside.

In the same pot, dilute passata with a little bit of extra water .

Finely mince the garlic, onion and chili pepper, and add it to the passata. Add the salt, olive oil, cumin and the remaining vinegar. Bring to a simmer and carefully stir in the okra.

Let the sauce simmer on medium low heat for 10 to 15 minutes. Taste for seasonings.

You can serve this dish hot, warm or even at room temperature.

Okra in spicy, tangy tomato sauce (vegan)