Egyptian/Lebanese Okra (Bamia) Vegan/Vegetarian Recipe by Nikki Alicia
 Egyptian/Lebanese Okra (Bamia) Vegan/Vegetarian Share its first Cooksnap! Side Dish - Approx 165 Calories per serve (Approx 20gms Carbs, 8gms Fat, 5gms Protein) Side Dish - Approx 165 Calories per serve (Approx 20gms Carbs, 8gms Fat, 5gms Protein) Ingredients 40mins total 400 gms Okra 500 mls Vegetable Stock 350 mls Passata 1 Medium Onion (finely chopped) 2 Garlic Cloves (crushed) 1 Lemon (juiced) 2 tbs Olive Oil 2 Bay Leaves 2 tsp Ground Cumin 2 tsp Ground Corriander 1/2 tsp Cayenne Powder 1 dried Chili to taste Salt & Pepper The Spices 400 gms Okra 500 mls Vegetable Stock 350 mls Passata 1 Medium Onion (finely chopped) 2 Garlic Cloves (crushed) 1 Lemon (juiced) 2 tbs Olive Oil 2 Bay Leaves 2 tsp Ground Cumin 2 tsp Ground Corriander 1/2 tsp Cayenne Powder 1 dried Chili to taste Salt & Pepper The Spices Cooking Instructions 40mins total 1 Saute Onion and Garlic (Approx 10mins) 2 Add Spices and fry until fragrant (Approx 2mins) 3 Add Okra and stir (Approx 2mins) 4 Add passata and vegetable stock and bring to boil. Turn heat down, cover and simmer for approx 20mins 5 Add lemon juice, stir and serve 1 Saute Onion and Garlic (Approx 10mins) 1 Saute Onion and Garlic (Approx 10mins) 2 Add Spices and fry until fragrant (Approx 2mins) 2 Add Spices and fry until fragrant (Approx 2mins) 3 Add Okra and stir (Approx 2mins) 3 Add Okra and stir (Approx 2mins) 4 Add passata and vegetable stock and bring to boil. Turn heat down, cover and simmer for approx 20mins 4 Add passata and vegetable stock and bring to boil. Turn heat down, cover and simmer for approx 20mins 5 Add lemon juice, stir and serve 5 Add lemon juice, stir and serve Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 02, 2019 10:05 Melbourne, Australia Food, food, glorious food!!! Lover of all food! Trying to be adventurous with a low(ish) carb, plant based diet during the week.. Eating everything else on the weekend 😂 I'm a huge Curry lover! Curries from all over the world. I could literally eat Curry for breakfast, lunch and dinner. Most of the curries I make are just from ingredients I have in my house at the time that need to be used or dishes I've eaten while travelling. Comments Similar Recipes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 4 ingredient banana pancakes Bread pudding Chicken Cacciatore Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) Okra & Tomatoes 4 ingredient banana pancakes Bread pudding Chicken Cacciatore Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) Okra & Tomatoes Snake guard curry Pretzel Bread Bowls Basbousa Semovita/Semolina Cake Stuffed Beetroot Paneer Poori Pateera Sausage in Spaghetti Khoya stuffed delights Githeri Stuff Potatoes in White Curry Whosayna’s Savoury Cones Snake guard curry Pretzel Bread Bowls Basbousa Semovita/Semolina Cake Stuffed Beetroot Paneer Poori Pateera Sausage in Spaghetti Khoya stuffed delights Githeri Stuff Potatoes in White Curry Whosayna’s Savoury Cones