8,2 / 10
- ⅛ cup sunflower oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 inch fresh ginger (peeled and minced)
- 2 tsps ground Cumin
- 3 tsps ground cilantro
- 1 tsp Turmeric
- ½ tsp Chili powder
- ½ tsp caster sugar
- 2 ¾ cups Okra (tops removed)
- 3 Plum tomato (de-seeded and chopped)
- 1 cup water
- 1 cup light Coconut milk
Heat the sunflower oil in a large casserole dish over a medium heat until hot.
Sweat the onion, garlic and ginger for 6-7 minutes, stirring occasionally until they start to soften. Add the ground spices, turmeric, chilli powder, caster sugar and some seasoning to the dish and stir well. Cook for a further minute, stirring occasionally, then add the whole okra and chopped tomatoes, stirring well to combine.
Cover with the water and coconut milk, stir, then bring the mixture to a simmer. Simmer for 20-25 minutes until the okra is soft and tender. Adjust the seasoning as necessary. Serve in bowls.