Okra with tomato and coconut curry sauce

Ingredients for 3 servings:

• 1 onion(s)
• 1 garlic clove(s)
• olive oil
• 1 tsp curry powder
• 400 g okra
• 1 can of tomatoes, peeled
• 1 can coconut milk, unsweetened
• Salt
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onion, halve it, and slice it thinly. Finely chop the garlic clove and fry it with the onions in a pan with a little olive oil for a few minutes. Add the curry and continue frying for a few minutes, stirring. Wash the okra, trim the stem and tip, and add it to the pan. Cover and sauté for a few minutes. Dice the peeled tomatoes and add them to the pan along with their canned juice, along with the can of coconut milk. Lightly salt everything and mix well. Simmer, partially covered, over medium heat until the okra is nice and soft (about 25 minutes). Season with salt, curry, and lemon juice to taste.