Spicy Almond Butter, Sweet Potato and Okra Curry

This creamy, coconutty curry is so delicious and makes for a refreshing and much healthier change from that tikka masala you usually order (although there is still, of course, always a time and place for that).

I find 2 tsp of chilli powder is usually enough to give it a good kick, but add as little or as much as you dare!  Usually I serve this with some brown rice or a chickpea flatbread (as a replacement for naan bread), yum!

Nb. Beer optional. (But preferred).


Serves 4


  • 2 x Sweet Potatoes – peeled and cut into small chunks
  • 1 x Tin Chickpeas (drained)
  • 1 x Tin Tomatoes
  • 1 x Tin Light Coconut Milk
  • 1 x Packet Okra – washed and cut into 2cm pieces
  • 1 x Onion – peeled and diced
  • 2 heaped tsp Almond Butter
  • 1-2 tsp Chilli Powder
  • 1 tsp Cayenne Pepper (optional)
  • 1  tsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Turmeric
  • 1 tbsp Olive Oil
  • Pinch of Salt
  • Fresh Coriander to serve


  1. Place a large pan on a medium heat and saute the onions in a tbsp olive oil for around 5 minutes (until the onion has become translucent) – add a pinch of salt as this will prevent the onion from burning.
  2. Add in all of the spices (chilli powder, cayenne pepper, cumin, cinnamon, turmeric) and fry off for 2 minutes.
  3. Add the sweet potato, okra and chickpeas to the pan, stir around to coat them with the spicy oil.
  4. Dollop the almond butter into the pan, stir as it melts down and coats the vegetables.
  5. Add the tinned tomatoes and coconut milk, give it a stir and turn up the heat to bring to the boil for 5 minutes. Also taste for seasoning at this point.
  6. Once the curry has been bubbling for around 5 minutes, turn it down to a medium-low heat and continue to simmer for another 20-30 minutes (check when sweet potato chunks become soft).
  7. Plate up and sprinkle over the coriander.


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