Ingredients
- 1 1/2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups sliced okra, fresh or frozen
- Salt and pepper, to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon paprika
- 1 15-ounce can diced tomatoes
- 1/2 cup vegetable broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Cook for about 5 minutes until softened and fragrant.
- Add the sliced okra along with salt, pepper, onion powder, cayenne pepper, and paprika. Sauté for 6-8 minutes until it starts to become tender.
- Pour in the canned diced tomatoes and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-22 minutes until the okra is fully tender.
- Stir in the lemon juice, adjust seasonings if needed, and serve hot. Garnish with parsley.
