Sweet Potato and Okra Stew

Instructions:
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
Ingredients:
-
150g sweet potato, peeled and cut into 1cm cubes
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90g fresh okra, top and tailed and chopped into 1.5cm slices
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150ml vegetable stock
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50g tomato passata
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1 small white onion peeled and sliced
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6 cherry tomatoes, halved
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1 small red chilli, deseeded and chopped finely
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1 tsp garam masala
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½ tsp turmeric
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rapeseed oil spray