Vegan Egyptian Bamya | Cooking With Jade

Vegan Egyptian Bamya

< 1 minute
Vegan Egyptian Bamya


Prep Time 15 minutes
Cook Time 45 minutes
Cuisine Egyptian
Servings 4


  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon
  • Skillet


  • 500 g fresh okra ends trimmed and sliced
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 2 tomatoes diced
  • 1 bell pepper diced
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder optional, for heat
  • Salt and pepper to taste
  • Fresh cilantro or parsley chopped (for garnish)
  • Cooked rice or bread for serving


  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
  • Add the diced tomatoes, bell pepper, and tomato paste to the pot. Stir well to combine.
  • Cook the mixture for about 5 minutes until the tomatoes start to soften.
  • Add the sliced okra to the pot and stir gently to coat the okra with the tomato mixture.
  • Season the mixture with ground cumin, ground coriander, paprika, chili powder (if using), salt, and pepper. Stir well to distribute the spices.
  • Cover the pot and let the stew simmer on low heat for about 30-40 minutes, or until the okra is tender and cooked through.
  • Stir the stew occasionally to prevent sticking and ensure even cooking.
  • Adjust the seasoning if needed and cook for a few more minutes.
  • Remove the pot from heat and garnish the Bamya with fresh cilantro or parsley.
  • Serve the vegan Egyptian Bamya hot with cooked rice or bread on the side.


Calories: 210 | Total Fat: 8g | Total Carbohydrates: 32g | Dietary Fiber: 7g | Protein: 6g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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