Spicy Okra and Tomatoes

• 1/4 cup canola oil
• 1 pound small to medium okra, whole if small, or cut into 1/2-inch pieces, stems trimmed
• 1 onion, preferably Vidalia, chopped
• 2 cloves garlic, very finely chopped
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 (28-ounce) can tomatoes (preferably San Marzano), chopped, with juices
• Coarse salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro, for garnish

1. Line a plate with paper towels.
2. In a large skillet, heat the oil over medium-high heat.
3. Add the okra and cook until lightly browned, about 4 minutes.
4. Transfer with a slotted spoon to the prepared plate.
5. Set aside.
6. Add the onion to the residual oil in the skillet and cook, stirring occasionally, until golden, about 10 minutes.
7. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds.
8. Add the cumin, coriander, cayenne, and turmeric and stir to combine.
9. Add the tomatoes with juices, and stir to combine.
10. Cook until slightly thickened, about 5 minutes.
11. Add the reserved okra and stir to combine.
12. Decrease the heat to medium-low and cook until the okra is tender, about 10 minutes.
13. Taste and adjust for seasoning with salt and pepper.
14. Garnish with cilantro and serve immediately.

canola oil, okra, onion, garlic, fresh ginger, ground cumin, ground coriander, cayenne pepper, ground turmeric, tomatoes, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spicy-okra-and-tomatoes-380403 (may not work)