Sweet Potato and Okra Stew
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)
Prep time: 5 minutes
Cooking time: 25-30 minutes
of which sugars: 19.6g
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