Heat the oil in a medium saucepan over a medium heat. Add the red onion and garlic and cook for two minutes to soften.
Add the chilli powder, okra, tomato and herbs and cook for two more minutes.
Add the stock and bring to the boil. Reduce the heat and simmer for eight minutes.
Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl.
To make the rice, place the cooked rice into a large bowl.
Add the coriander, lemon zest and juice and mix together.
Season, to taste, with salt and freshly ground black pepper and transfer to a warm bowl.
To serve, garnish the stew with a pinch of chopped chives. Serve the rice alongside and garnish with the lemon slice.