Sri Lankan Okra and Coconut Curry

You will need

• 250 g Okra trimmed and cut into pieces
• 1/2 tsp Turmeric
• 1/2 tsp Salt Sea or Himalayan
• 3 tbsp Coconut Oil cold pressed
• 10 Curry Leaves
• 1 tsp Brown Mustard Seeds
• 1 Medium Onion thinly sliced
• 2 tsp Red Chilli Flakes dried
• 1/2 tsp Cumin ground
• 1/2 tsp Coriander ground
• 1 tsp Turmeric ground
• 1/2 cup Tomatoes canned or chopped
• Salt to taste
• 1/2 cup Coconut Milk Organic
• 1 tsp Lemon or Lime juice

Instructions

1. Wash okra and place in a bowl. Toss with turmeric and salt and set aside
2. Heat oil in a large pan over medium heat. Add curry leaves, mustard seeds, onion and dried chilli. 
3. Saute for 3 minutes, but don’t let the mustard seeds burn
4. Add okra to the pan, ground chilli powder, cumin, coriander, turmeric and tomatoes. 
5. Cook until slightly brown, tossing all the time so the dry ingredients don’t burn. 
6. Add salt to taste
7. Add coconut milk, bring to the boil, reduce the heat and simmer until the okra is cooked – around 7 minutes.
8. Remove from the heat, add lemon or lime juice and stir through
9. Don’t overcook the vegetables. The okra should still have a slight crunch.