This is a vegan and gluten-free curry making good use of the seasonal veggies in my bag from Eat FRESH. The okra, while starting purple, turn green later on...
What you need:
1 tbls coconut oil
1 shallot, chopped
1 clove of garlic, minced
1 red chilli, deseeded
1 cube of ginger, grated
400ml coconut milk
2 medium sized sweet potatoes
150g okra
1 tbls fish sauce
1/2 tsp cumin
1/2 tsp cayenne pepper
Salt to taste
Handful freshly chopped coriander
1 lime
Brown rice to serve
Method:
Preheat the oven to 190C. Peel your sweet potato and dice them into 1 inch cubes. Toss them in coconut oil and roast for around 20 minutes until slightly tinged brown and caramelised at the edges.
Meanwhile, put on your brown rice to cook and blend the coconut oil, shallot, garlic, ginger and red chilli in the food processor (or a baby mouli is ideal...) until you have a paste or as good as.
Heat up a frying pan and fry your paste for a minute or so until fragrant.
Add your coconut milk, fish sauce and okra. The latter will take 5-8 minutes of slow simmering in the coconut milk to tenderize.
Add your cumin, cayenne and salt.
When your sweet potato are ready, add them to the pan and stir through. Don't let them cook too long in the milk or they will go too mushy.
Serve with a squeeze of lime on top and freshly squeezed coriander.
Serves 2 adults.