First thing is to cook the okra. Drizzle some oil in a large pan, toss in the chopped okra and cook in medium- high heat for about six minutes. Add a few drops of water if the okra is sticking to the pan. Remove okra from pan and set the okra aside.
We’re now going to cook everything else in the same pan, drizzle a bit of oil and cook the onions until translucent. Then add the curry spices, scotch bonnet and garlic and cook for another minute.
Add the diced tomatoes and cook until soft.
Add the chickpeas, cooked okra, cilantro, garam masala, sprinkle of salt. Mix and cook everything together for another five minutes or so. You can add a little water if you want a bit of a ‘gravyish’ feel to the recipe.