- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g okra, trimmed, washed, dried and sliced into 2cm pieces
Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…
- 2 tomatoes, diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 red chilli, finely chopped (or ½ tsp powdered)
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 tsp ground coriander
- handful fresh coriander, roughly chopped, to serve
Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about 10 mins.
Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.