Curried Okra and Tomatoes

1. Sauté Onions

Heat two tablespoons of extra-virgin olive oil in a 12-inch skillet over medium heat. Add one onion, sliced into thin half-moons, and sauté for about 10 minutes until the onion turns a dark golden brown and becomes tender.

2. Add Spices

To the skillet, add two minced garlic cloves, one teaspoon of grated fresh ginger, two teaspoons of curry powder, and one teaspoon of ground cumin. Cook for about one minute to allow the spices to bloom.

3. Simmer Okra and Tomatoes

Incorporate one pound of trimmed okra, sliced into ½-inch-thick rounds, and one and a half pounds of ripe tomatoes, diced small, into the skillet. Sprinkle in half a teaspoon of fine sea salt and a splash of water. Partially cover the skillet and let simmer for about 10 minutes.

4. Finish with Lime

Stir in the zest and juice of one lime, adding a bright burst of flavor to the dish. Serve with a dollop of plain whole-milk yogurt.