Sautéed Okra with Tomato and Onion

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A simple, vibrant side dish featuring tender okra cooked with tomatoes, onions, and a touch of lemon zest. This West African-inspired vegetarian recipe, ready in about 33 minutes, pairs okra, red onion, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sliced okra
• 1/2 cup sliced red onion
• 1.5 cups chopped ripe tomatoes
• 1 tsp lemon zest
• 1 tbsp olive oil
• 1 clove minced garlic
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced okra and cook for 5 minutes without stirring to develop a slight crust on the edges.
2. Step 2: Add sliced red onion and minced garlic to the skillet, stirring to combine. Cook for 3 minutes until onions are translucent and fragrant.
3. Step 3: Add chopped tomatoes, lemon zest, 1/4 tsp sea salt, and 1/8 tsp black pepper. Stir well, then cover and simmer for 10 minutes until tomatoes break down and okra is tender but not mushy.
4. Step 4: Uncover and cook for 2 more minutes to thicken the sauce, stirring occasionally. Taste and adjust seasoning if needed.