This Vegan okra recipe combines Caribbean and Indian methods and flavors.  Enjoy!

• 3-4 cups whole okra pods; slice after measuring
• 1 bunch bush okra leaves; discard stems, coarsely chop leaves
• 1 large onion
• 1 teaspoon ground comino (cumin)
• 2 teaspoons freshly minced ginger root
• 1 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 small can sliced jalapeno peppers (4-6 oz), drained
• 1 cup cherry or grape tomatoes, cut into quarters
• 4 cloves garlic
• 3-4 Tablespoons olive oil
• 1 can Coconut milk (12-16 oz)

Three-minute cooking stages:

1. Heat oil on high in large skillet.  Fry onion and garlic three minutes.
2. Add spices and fresh ginger.  Fry spices and vegetables three more minutes.
3. Add okra slices and okra leaves and stir to combine with sauteed vegetables.  Cook on high for three more minutes.
4.  Add jalapenos and tomatoes and coconut milk.  Cook on high three minutes.
5. Cover with a lid and turn down heat to simmer (3 on a scale of 0-9) and cook 3 minutes.
6. Serve hot with rice and plain yogurt on the side to offset the heat.

This dish is spicy for Caribbean food, but mild for Indian food.

Serves 4-6.