• 4servings
  • 55minutes
  • 285calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large onion, quartered

  2. 4 garlic cloves

  3. 5 cm (2 in) piece of fresh root ginger, peeled

  4. 2 tbsp sunflower oil

  5. 1 fresh red or green chilli, seeded and finely chopped

  6. 1 tsp black mustard seeds

  7. 2 tsp ground coriander

  8. 1 tsp ground cumin

  9. 1 tsp turmeric

  10. 450 ml (15 fl oz) hot vegetable stock, preferably home-made

  11. 1 can chopped tomatoes, about 200 g (7 oz) okra, trimmed and sliced

  12. 500 g (1 lb 2 oz) potatoes, peeled and cut into large chunks

  13. 1 red, green or yellow pepper, seeded and cut into chunks

  14. 4 tbsp raisins

  15. 3 tbsp chopped fresh coriander

  16. salt and pepper

  17. chopped fresh coriander to garnish

Instructions Jump to Ingredients ↑

  1. Put the onion, peeled garlic and ginger in a food processor or blender and purée. Alternatively, finely chop the ingredients and mix well together. Heat the oil in a saucepan. Add the onion purée and the chilli, and fry over a low heat for 6–7 minutes or until the mixture is beginning to turn golden brown in places.

  2. Add the mustard seeds, ground coriander, cumin and turmeric, and stir to form a paste. Gradually pour in the stock and tomatoes with their juice, stirring well. Bring to the boil, then reduce the heat and cover the pan. Simmer over a low heat for 10 minutes or until the spices are cooked and their flavours blended.

  3. Add the okra, potatoes, pepper, raisins and seasoning to taste. Stir well, then cover again and simmer over a low heat for 15–20 minutes or until the potatoes are tender.

  4. Stir in the chopped coriander and serve at once, sprinkled with extra coriander to garnish.


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