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Sweet Potato and Okra Stew
Sweet Potato and Okra Stew.jpeg


Heat a heavy based frying pan and add a couple of sprays of the oil. Now add the onion, sweet potato and the red chilli and cook for 3-5 minutes, stirring occasionally.   


Add the vegetable stock, garam masala, turmeric and tomato passata and cook for a further 10 minutes on a medium heat until the potatoes are just starting to soften.   


Add the okra and the cherry tomatoes and simmer for a further 10 -12 minutes until the sauce has reduced right away.


Serve straight away – garnish with a few fresh parsley leaves (optional)

Plant-based/vegan friendly

Gluten free

Serves 1
Prep time: 5 minutes
Cooking time: 25-30 minutes


Per portion

Calories: 258

Fat: 5.6g

Saturates: 0.8g

Carbs: 46g

 of which sugars: 19.6g

Fibre: 3.5g

Protein: 8.3g

Salt: 1.1g


  • 150g sweet potato, peeled and cut into 1cm cubes

  • 90g fresh okra, top and tailed and chopped into 1.5cm slices

  • 150ml vegetable stock

  • 50g tomato passata

  • 1 small white onion peeled and sliced

  • 6 cherry tomatoes, halved

  • 1 small red chilli, deseeded and chopped finely

  • 1 tsp garam masala

  • ½ tsp turmeric

  • rapeseed oil spray

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