2 tbsp olive oil
1 large onion, finely sliced
1 garlic clove, sliced
1 tsp coriander seeds, crushed
1 00 ml tomato juice
250ml hot vegetable stock
handful of chopped coriander
salt and ground black pepper
Taken from the Comptoir Libanais Express cookbook.
Put the olive oil in a pan over a medium heat then fry the onion for about 10 minutes, until the onion is looking really golden.
Add the garlic, coriander seeds and tomato puree and mix it all together, then pour in the vegetable stock.
Bring to the boil then reduce the heat and let everything simmer for around 15 minutes until the sauce has reduced and thickened slightly.
Season with salt and pepper, to taste.
Blanch the okra in boiling water for a minute then drain and add to the tomato mix. Simmer for a few minutes more until the okra are barely tender, stir in the coriander and serve.