Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil.
Fry the diced onion with a pinch of salt for 5 minutes until softened.
Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.
Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.
Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce.