Ingredients:

  • 1 tablespoon vegetable oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons yellow curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 pound fresh okra, trimmed and cut into 1-inch pieces
  • 1 red bell pepper, sliced
  • 1 medium carrot, thinly sliced
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions:

  1. Gather all the ingredients and tools needed for the cooking process, including a large skillet or wok, a wooden spoon, and a cutting board.
  2. In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes, or until the onions are translucent.
  3. Stir in the minced garlic and ginger. Sauté for an additional minute until fragrant.
  4. Sprinkle in 2 tablespoons of yellow curry powder and stir well to coat the onions, garlic, and ginger. Cook for about 1 minute to toast the spices.
  5. Pour in the can of coconut milk and the vegetable broth. Stir well to combine, bringing it to a simmer.
  6. Add the soy sauce and lime juice, adjusting with salt and pepper according to taste. Let the sauce simmer gently for about 5-7 minutes, allowing the flavors to meld.
  7. Gently stir in the okra, sliced red bell pepper, and carrots. Cook for an additional 7-10 minutes, until the okra is tender but not mushy, stirring occasionally.
  8. Once the vegetables are cooked to your liking, remove from heat. Garnish with freshly chopped cilantro. Serve warm.