Okra and Sweet Potato Curry

  1. Thaw out frozen packet of cut okra or can cut up fresh okra -2.5 cups/300g
  2. Dice 1/2 an onion
  3. Dice up 2 garlics
  4. Steam one sweet potato (cut up in chunks) – depending on your steamer – can steam within 15-20 mins
  5. Heat up large saucepan and add onion and garlic and 1-2 Tblspns of water
  6. Amount of spices can be varied according to taste:

a) 1 tspn of turmeric
b) 1/2-3/4 tspn of cumin
c) 1 tspn of curry powder
d) 1 tspn of thyme
e) 1/2 tspn of garam masala (optional)
f) 1/4 to 1/2 tspn of salt (optional)

  1. Add 3-4 Tblspns of tomato paste from jar
  2. Stir it all up and then add okra. Once okra is cooked, add steamed sweet potato and stir.
  3. Add 1/4 to 1/2 can of reduced fat coconut milk or other plant based milk.
  4. Add ground pepper and serve with brown rice or quinoa.

Breakfast Oatmeal:

Oats: Makes for 1

1 -2 cups of rolled oats/ steel cut oats
1 Tblspn of ground flaxmeal
1-2 tspns of cinnamon
1 very ripe banana
1/2 to 1 cup of almond milk or plant based milk depending on how creamy you like it
1/2 cup of hot water
1/2 to 1 cup of mixed berries
2 Tblspn of pomegranate seeds (optional)
1/2- 1 kiwi fruit (optional)

Other options: pumpkin seeds, chopped up nuts (handful -eg almonds, walnuts)


  1. Heat rolled oats in saucepan (dry) for 1-2 minutes with ground flaxmeal and cinnamon.
  2. When you get a slight aroma, add the hot water to start cooking the oats – may need to add a few more Tblspns if needed to cook the oats.
  3. Once the oats are almost cooked, add banana. For extra sweetness add another banana. Add almond milk or other plant based milk and stir until creamy.
  4. Serve warm with berries and additional fruits/pomegranate seeds