Chop onions finely and heat oil in a pan, cook onions for around 2-4 minutes until they start to become translucent.
Add okra, chopped in halves length ways along with very finely chopped garlic, cook for one more minute.
Add tomato, lemon juice and water into saucepan, bring to a boil, then lower, cover and simmer for a further 10 minutes.
Add the remaining salt and pepper, garlic powder, and diced bell peppers into the mix, and cook for 5 minutes, until okra is cooked and sauce is thickened.
Serve on a bed of rice, quinoa, or other vegan grain you know or love – As a side, or light lunch/appetiser.