- 1 large onion, quartered
- 4 cloves garlic
- 5 cm piece of fresh ginger, peeled
- 2 tablespoons sunflower oil
- 1 fresh red or green chilli, seeded and finely chopped
- 1 teaspoon black mustard seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 cups (500 ml) hot vegetable stock, preferably homemade
- 1 can chopped tomatoes, about 400 g
- 200 g okra, trimmed and sliced
- 500 g potatoes, peeled and cut into large chunks
- 1 red, green or yellow capsicum, seeded and cut into chunks
- ⅓ cup (40 g) raisins
- salt and pepper
- ¼ cup (15 g) chopped fresh coriander leaves
- chopped fresh coriander leaves to serve
- 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.
- 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.
- Add the okra, potatoes, capsicum, 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.
- Stir in the chopped coriander and serve at once, sprinkled with extra coriander to serve.
Preparation: 15 minutes
Cooking: about 35 minutes