Okra Curry

• 1/4 cup peanut oil
• 2 large onions, thinly sliced
• 2 None fresh long green chili peppers, quartered lengthways
• 1 piece (1 1/2 inches) fresh ginger, grated
• 5 cloves garlic, crushed
• 2 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/4-1/2 tsp cayenne pepper
• 2 medium tomatoes, coarsely chopped
• 2 lbs okra, trimmed
• 2 1/2 cups coconut milk

1. Heat oil in a large saucepan on medium-high heat. Cook onions, stirring, until soft and lightly browned. Add chili peppers, ginger and garlic; cook, stirring, until fragrant. Stir in spices; cook, stirring, for 1 min. Add tomatoes; cook, stirring, for 2 mins.
2. Transfer to a 4 1/2-quart low cooker with okra and coconut milk; season. Cook, covered, on high, for 2 1/2 hours.

peanut oil, onions, green chili peppers, fresh ginger, garlic, ground coriander, garam masala, ground turmeric, cayenne pepper, tomatoes, okra, coconut milk

Taken from recipes-plus.com/api/v2.0/recipes/34570 (may not work)