2 tablespoons oil
1 onion, finely chopped
2 garlic cloves, sliced
2 small tomatoes, peeled and chopped
1 teaspoon curry powder
1 cup vegetable broth or water
salt and pepper, to taste
1 medium sweet potato, peeled and cubed
3/4 pound fresh or frozen okra
1/4 cup cilantro, chopped
1. Cook the onion in the oil until it is a little softer and begins to change colors. Add the garlic, tomatoes, curry powder and stock (or water) and bring to a boil. Season with salt and pepper.
2. Add the sweet potato and cook on low heat for 15 minutes. If you're using fresh okra, clean it and cut the stems off (beware not to cut too much off). Drop the okra in a lot of boiling water for 5 minutes.
3. If you're using frozen okra, I think thawing would be enough, but you might want to put it in boiling water as well for a few minutes to soften it some more.Drain the okra and add to the pot where the rest of the ingredients are cooking.
4. Gently stir without hurting the okra. Simmer, uncovered, for 10 minutes. Garnish with fresh cilantro.