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VEGAN CURRY

We often get asked for more vegan dishes... so this video recipe request from LISA SCHWARTZ was the perfect opportunity to give one a go. This savoury dish of spiced okra sits perfectly on a bed of cumin spiked humous.

INGREDIENTS

STEP-BY-STEP-GUIDE

PREP THE VEGETABLES

Peel and finely slice the onion, garlic and ginger.

FRY THE VEGETABLES

Fry in a saucepan with a shot of oil for 3-4 minutes to softened. Add the dried spices into the saucepan and stir well to avoid any clumping.

ADD THE OKRA

Slice the tops off of the okra and cut into pieces 2cm across. Turn up the heat in the saucepan and add the chopped okra and a tiny splash of water.

ADD THE TOMATOES

Quarter, de-seed and hack up the tomato flesh, discarding the seeds. Add them to the pan with the okra after a couple of minutes, along with a generous pinch of salt and pepper. Cook for 5 minutes until both the okra and tomatoes have softened.

MAKE THE SAUCE

Drain the chickpeas from their tin and place into a food processor with the garlic, cumin seeds, juice of the lemon and enough oil to form a smooth paste, then season to taste with salt and pepper.

TOAST THE NUTS

Toast the cashews in a dry pan with a pinch of salt and cayenne pepper.

FINISH AND SERVE!

Chop the fresh coriander and stir it through the okra dish. Serve the okra on a bed of the humus with as scattering of cashew nuts on top. Serves 4