3 tb olive oil
1 clove garlic, finely sliced
1 kg okra, trimmed and cut into 3 cm pieces
1/2 tsp ground cinammon
2 tb pomegranate molasses
1 tb water
1 small bunch coriander, roughly chopped
Heat oil in a large pan over medium heat, fry garlic until it starts to colour, then add okra a little salt. Cook 5 minutes, add remaining ingredients and warm through. Season well.
