• 150g sweet potato, peeled and cut into 1cm cubes
• 90g fresh okra, top and tailed and chopped into 1.5cm slices
• 150ml vegetable stock
• 50g tomato passata
• 1 small white onion, peeled and sliced
• 6 cherry tomatoes, halved
• 1 small red chilli, de-seeded and chopped finely
• 1 tsp garam masala
• ½ tsp turmeric
• rapeseed oil spray

• Heat a heavy based frying pan and add a couple of sprays of the oil. Now add the onion, sweet potato and the red chilli and cook for 3-5 minutes, stirring occasionally.   
• Add the vegetable stock, garam masala, turmeric and tomato passata and cook for a further 10 minutes on a medium heat until the potatoes are just starting to soften.   
• Add the okra and the cherry tomatoes and simmer for a further 10 -12 minutes until the sauce has reduced right away.
• Serve straight away – garnish with a few fresh parsley leaves (optional)

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