About this recipe: This makes a wonderful accompaniment to a spicy main dish. It is also good as a vegetarian main course for 2, especially when served with Indian-style pulse or lentil dishes and warm naan bread. Also known as ladies’ fingers or bhindi, okra is used extensively in Indian, Caribbean and South American cooking.
*To make a spicy coconut curry with cauliflower and chickpeas, add 55 g (2 oz) creamed coconut and a bay leaf with the stock. Use 700 g (1 lb 9 oz) cauliflower, cut into florets, instead of the potatoes, and 1 can chickpeas, about 420 g, drained, instead of the okra. Add the chickpeas at the end of step 3, when the cauliflower is cooked. Sprinkle in 3 spring onions, finely chopped, with the chickpeas. Sultanas can be used instead of raisins. Serve with poppadoms. *If you are serving this as a vegetarian main dish, accompany it with plain or spiced basmati rice tossed with flaked almonds or chopped cashew nuts.
*Fresh coriander is prescribed by herbalists as a tonic for the stomach and heart. Its seeds and leaves are recommended for urinary tract problems. *In addition to the delicious spiciness it brings to the dish, ginger also aids digestion.
C, E, A, B1, B6, folate, potassium, niacin, copper, iron