2 Tablespoons olive oil
1 large sweet onion, chopped
1 Tablespoon garlic, chopped fine
1 Tablespoon curry powder
1 teaspoon ground coriander
1 (15-ounce) can diced tomatoes with green chilies
1 (pint) container grape tomatoes, halved crosswise
1 (16-ounce) bag frozen sliced okra
3/4 cup vegetarian chicken-style broth
1/4 cup finely chopped fresh cilantro (coriander) leaves
Salt to taste
In a medium saucepan, preheat the olive oil to medium-high.
Sauté the onion in hot oil until transparent.
Add the garlic, curry powder and coriander; continue to sauté for another minute or two.
Stir in the canned and fresh tomatoes; bring to a boil, then reduce the heat to medium-low and cook gently until the sauce has thickened, stirring occasionally.
Stir in the okra and chicken-style broth; return to a boil over medium-high heat, then reduce heat to medium-low and cook gently for about 10 to 15 minutes, or just until the okra is tender.
Stir in the cilantro.
Add salt to taste.
Serve promptly for best color and freshest taste.