Sauteed Okra in Tomato Coconut Sauce

You'll want to eat this okra because it's an excellent source of Vitamin C and Vitamin K. Plus, it tastes amazing with the right spices and with minimal cooking. The more you cook okra, the slimier it becomes, so don't overcook it! It delivers a great deal of antioxidants, too!

Sauteed Okra in Tomato Coconut Sauce [Vegan]

Ingredients

• 1 teaspoon olive oil for sautéing
• 1.5 lbs fresh okra
• 1/2 an onion, roughly sliced
• 1 roma tomato, roughly chopped
• 2 cloves fresh garlic minced or pushed through a garlic press
• 2 thin pieces of scotch bonnet pepper, thinly chopped
• dried or fresh thyme (I used 3 stems of dried thyme)
• 1 teaspoon pink himalayan salt or to taste
• 1/2 - 1 cup filtered water
• 1/4 cup full fat canned coconut milk

Preparation

1. Add your olive oil to the pan and allow it to get hot. Add your onions, garlic, scotch bonnet pepper, tomatoes, and thyme and sauté for 3-4 minutes.
2. Add your scotch bonnet pepper, your water, and coconut milk. Add salt and cover the pot. Cook for 5 minutes or until the sauce has thickened. You may need to add water as you go because okra tends to absorb moisture quite quickly.
3. Enjoy with steamed ground vegetables such as Japanese sweet potatoes, yams, beets, carrots, etc.

https://www.onegreenplanet.org/vegan-recipe/sauteed-okra-in-tomato-coconut-sauce-vegan/