Serves: 4-6, Prep: 10 mins, cooking: 10 mins.
3 tbsp. virgin coconut oil
1 medium onion, chopped
2 garlic cloves, crushed
500g fresh okra, halved
1 mild green chilli, chopped
1 red chilli, chopped
½ tsp. cumin seeds, ground
½ tsp. fresh ginger, finely grated
½ tsp. coriander seeds, ground
1 tsp. curry powder
¼ tsp. ground black pepper
¼ cup vegetable stock
1 tsp. sea salt
1 bunch of fresh coriander, finely chopped
Bulla plain Greek yoghurt for serving.
In a large frying pan melt coconut oil over a medium heat, add the onion, garlic and cook until tender. Add the cumin, ginger, coriander, curry powder, to brown.
Add the okra, chillies and salt and pepper, cook for a few minutes, then reduce the heat add the stock and cover the pan.
Cook for 10 minutes, stirring occasionally until okra is tender.
Add the coriander and serve with a spoonful of yoghurt on top.