1 tbsp diced fresh root ginger
1 onion, quartered
2 garlic cloves, roughly chopped
2 tsp ground coriander
1 tsp turmeric
a pinch of chilli powder
2 tbsp coconut oil
1 x 400g/14oz can chopped tomatoes
450g/1lb okra, trimmed
4 tbsp Greek yogurt
small bunch of fresh coriander (cilantro), chopped
salt and ground black pepper
1 Blitz the ginger, onion, garlic and spices in a blender or food processor until smooth.
2 Heat the oil in a large frying pan, add the spice paste and cook over a medium heat for 5 minutes.
3 Add the tomatoes and season with salt and pepper. Cook for 5 minutes or until the tomatoes have reduced, then stir in the okra. Cover the pan and simmer gently for 5 minutes or until the okra is just tender.
4 Stir in the yogurt and coriander and heat through gently without boiling. Serve immediately.