Vegan African peanut and okra ragout

Vegan African peanut and okra ragout with okra, peanut butter, red pepper paste, ginger and garlic – creamy, well spiced and easy for every day, made in one pot.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 30 g
• Carbs: 18 g

Ingredients

• 300 g okra
• 80 g peanut butter
• 1 onion
• 2 cloves of garlic
• 20 g fresh ginger
• 4 tbsp red pepper paste (without added sugar or seed oils)
• 300 ml vegetable stock
• 2 tbsp olive oil

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Trim the ends off the okra and cut the pods into pieces. Finely chop the onion, garlic and peeled ginger.
2. Heat the olive oil in a saucepan and fry the onion, garlic and ginger over a medium heat until translucent and fragrant.
3. Add the okra and fry briefly. Then stir in the red pepper paste and let it toast for a moment.
4. Stir the peanut butter and vegetable stock into the pan until you have an even sauce. Cover and simmer the ragout over a medium heat until the okra is soft and the sauce thickens.
5. Season the ragout to taste with salt and pepper. If you like, stir in a little more water or stock at the end if it's too thick.
6. Serve the peanut and okra ragout hot, on its own or with rice, millet or flatbread.

Good to know

This ragout is hearty, creamy and pleasantly well spiced. It's on the table without much effort and still tastes slow-cooked.

Swaps

Peanut butter → almond butter (also provides plant fats and some protein; contains tree nuts). Okra → green beans (bring fibre and a similarly hearty veg base). Red pepper paste → tomato purée (also contains plant compounds). Olive oil → avocado oil (heat-stable).

Allergens

The main allergen here is peanuts. For children, season mildly and cook the okra until soft. In pregnancy it's generally fine with fresh, well-heated ingredients.

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