Okra rocks because it is packed with vitamin C and K.
100g yoghurt or 2 tbsp
1 tbsp agave nectar (optional)
1 tsp milled seeds (optional)
Heat oil and add 250g of frozen/fresh okra to a frying pan (if fresh and whole slice into smaller pieces) and cook for 10mins.
Finely dice your onions and add them to a separate pan with a splash of olive oil and cover with a lid on a medium to low heat.
Add your spices (and chilli powder if using) and salt to a small bowl to be added later.
Once your onions are softened add a tbsp of unsalted butter and your tbsp of garlic and ginger paste and leave to simmer for a few minutes.
Add your spices to your onions and cook for 2 minutes then add the tomatoes, place the lid on and leave to cook on a medium heat.
Remove your okra once softened – you may notice it is sticky, this is normal, if it is, continue to cook for a few more minutes.
Add your okra to your sauce stirring well and leave to cook for a further 8-10minutes, without the lid., Add a handful of fresh coriander and serve.