Ingredients
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1 1/2 lbs fresh okra or 2 (10 ounce) packages frozen okra
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4 cups tomatoes, peeled, cored, seeded and crushed or 4 cups canned tomatoes, crushed, preferably organic
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1/4 cup peanut oil or 1/4 cup canola oil
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3/4 cup onion, chopped fine
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1 tablespoon garlic, chopped fine
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1 tablespoon curry powder
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1 teaspoon ground coriander
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3 tablespoons coriander leaves, fresh, chopped
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3/4 cup chicken broth, preferably homemade and unsalted (or vegetable broth)
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salt & fresh ground pepper
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2 tablespoons hot green chili peppers, chopped
Instructions
- If fresh okra is used, trim off tough stems.
- If frozen okra is used, defrost and drain.
- Put the tomatoes in a saucepan and bring to the boil.
- Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
- Heat the oil in a saucepan over medium high heat and add onions and garlic.
- Cook, stirring, until the mixture is softened.
- Sprinkle with curry powder and ground coriander and cook briefly.
- Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
- Stir in chilies and fresh coriander.
- Add the okra, chicken broth and salt and pepper to taste.
- Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.