Ingredients

• 500g Potatoes, halved (or quartered if large)
• 2 tbsp Vegetable Oil
• 12-15 Okra, trimmed and halved lengthways
• 1 Onion, finely chopped
• 2 Garlic Cloves, finely chopped
• 1 tsp each Nigella Seeds, Fennel Seeds, Ground Coriander, and Turmeric
• 1 Red Chilli, finely chopped
• 2 tbsp Tomato Purée
• 500ml Vegetable Stock
• Squeeze of Lemon Juice, to serve
• Fresh Coriander Leaves, to serve
• Greek Yoghurt, Lemon Wedges and/or Naan Bread, to serve

Method

1. In a large pot, bring salted water to a boil and add the potatoes, cooking until just tender, then drain and set aside.
2. In a large frypan over a medium heat, add 1 tbsp of oil and fry the okra until it starts to colour. Drain on paper towels and set aside.
3. Heat the remaining oil in the frypan and add the onion. When it has softened, add the garlic and fry for 3-4 mins. Add the spices, then cook, stirring occasionally. If it starts to stick, add a splash of water.
4. Add the chilli and tomato purée, okra, and potatoes, stirring to coat evenly. Add the stock and simmer for 15 mins. Season with salt and pepper, add a squeeze of lemon juice, and garnish with fresh coriander.
5. Serve with Greek yoghurt, lemon wedges, and naan bread.