Vegetarian Okra-Tomato Pan with Buckwheat
A light and aromatic pan dish with okra and tomatoes, enhanced with Indian spices and served with buckwheat. A healthy and satisfying vegan meal.
Why this dish is good for you
Okra is rich in fiber, which promotes digestion and helps regulate blood sugar levels. Tomatoes provide antioxidants. Buckwheat is a complete protein and offers additional fiber and minerals. The dish is high in fiber, blood sugar-regulating, and anti-inflammatory.
Ingredients
- Okra200
- Tomatoes((diced))200
- Onion((large))50 g
- Garlic6 g
- Ginger((cm))1
- Cumin0.5
- Coriander((ground))15 g
- Olive Oil (Extra Virgin)5 g
- Buckwheat((uncooked))80
Method
- 1
Cook buckwheat according to package instructions.
- 2
Heat olive oil in a pan. Sauté onions, garlic, and ginger.
- 3
Sprinkle in cumin and coriander and briefly toast until fragrant.
- 4
Add okra and diced tomatoes. Bring to a boil, then simmer for about 10-15 minutes on medium heat until the okra is soft and the sauce thickens.
- 5
Season with salt and pepper to taste.
- 6
Serve hot with the cooked buckwheat.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
