Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the diced sweet potatoes to the pot and stir to coat them in the oil and aromatics.
Pour in the vegetable broth and coconut milk, then add the ground coriander, ground cumin, turmeric powder, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes or until the sweet potatoes are tender.
After 30 minutes, add the sliced okra to the pot, stirring to combine. Continue simmering for another 10–15 minutes, until the okra is tender but still vibrant.
Taste and adjust the seasoning if necessary. Allow the stew to rest off the heat for 5 minutes before serving.
Serve warm in deep bowls, garnished with fresh cilantro leaves and lime wedges if desired.
