Sunflower oil 40 ml
Onion 1, finely chopped
Garlic 2 cloves, minced
Ginger 2 1/2 cm fresh root, peeled and minced
Cumin 2 tsp, ground
Coriander 3 tsp, ground
Turmeric 1 tsp
Chilli powder 1/2 tsp
Sugar 1/2 tsp, caster
Okra 350 g, tops removed
Tomato 3, deseeded and chopped
Water 250 ml
Coconut milk 250 ml, light
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 the okra curry in bowls.