Okra and Mushroom Stew

It’s Autumn here in Melbourne and it’s feeling cold so out comes all those comforting, homey, warming meals for dinner!

I shared this on my instagram stories and some of you wanted the recipe so here it is!

Ingredients:

250g okra

500g mushrooms, halved

1 large onion, sliced

4 cloves garlic, finely diced

1 carrot, sliced

1 celery stick, diced

4 large tomatoes, diced

2 cups water or homemade stock

1 pinch saffron

1 tsp smoked paprika

1 tsp sweet paprika

¼ cup parsley, finely chopped

1 red chilli, sliced (optional)

Method:

Heat a large pan on medium and fry the okra for 5 minutes before adding the onions.

Cook the onions until translucent and add garlic for another minute or until fragrant.

Next, add the rest of your veggies and stir to combine. Cook until the veggies have softened before adding your tomatoes.

Place a lid on top to help the tomatoes soften and release it’s juices.

After 5 minutes, add your water or stock and cook uncovered for about 10-15 minutes.

You want the sauce to have thickened a bit and veggies to be cooked through.

Once ready, top with parsley and chilli.

I served mine with mashed potato and oh my it was bomb!