Name: Okra, baby carrot, harissa and sweet potato stew
Ingredients: small handful of parsley, chopped; 1 garlic clove, finely chopped; 1 lemon; 12 okra; 1 sweet potato, peeled and cut into 5 mm rounds; 400 ml can of unsweetened coconut milk; 2 tablespoons toasted sesame oil; 400 g can of chopped tomatoes (or use the same weight of fresh, peeled and chopped); 12 baby carrots, scrubbed; 2–3 teaspoons harissa paste; 1 thumb of ginger, peeled and cut into julienne strips; 375 ml instant couscous; 375 ml tepid water; 1 large red onion, sliced; 2 teaspoons vegetable oil

Preparation info

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

My relatives in Arkansas grow their own okra and it’s a beautiful plant. It is widely cultivated throughout India and Africa, but some people here find the texture a little frightening-it can go slimy if overcooked. If you can’t get your hands on harissa (a spicy North African chilli paste), then use a Thai-style red curry paste or simply a little chopped chilli. Gremolata is a traditional Italian accompaniment for osso buco (braised veal shin), but its fresh citrus flavour really complemen

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Ingredients

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