Heat a large, deep skillet or large saucepan over medium-high heat and add vegetable oil. Can be olive oil, coconut oil, or even sunflower oil. Once the oil is shimmering, add the onion, garlic, and ginger, and the red chili pepper if you want a spicy curry. Let it cook for 2 minutes while stirring to prevent burning.

Add the curry powder, turmeric, paprika, and garam masala, and cook for 30 to 60 seconds until fragrant, stirring frequently to prevent the spices from burning.

Pour in the hot water, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the crushed tomatoes and the fresh okra, allowing it to cook for 10-15 minutes until it's relatively soft.

Add the coconut milk, mung beans, and half a teaspoon of salt. Continue stirring to fully incorporate the coconut milk into the curry, and let it cook for an extra 10-15 minutes until you get a thick, creamy, and shimmering consistency.

Finally, stir in the coriander, and turn off the heat. If you want your mung beans to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. An option is also to add a bit of lime juice, particularly if the curry is on the spicier side.

Serve the curry with rice and/or Indian naan. If you've got leftovers, feel free to store them in the fridge for a maximum of 4 days.