Ingredients for 2 servings

For the potato-okra-stew

  • 300 g potatoes, waxy peel – and-in bite-sized cubes
  • 300 g tomatoes* – to wash, in 2 cm cubes
  • 150 g okra – wash and cut in half
  • 100 g of green beans – clean, wash and 3-cm pieces

*The tomatoes should be sweet (ripe)! They are rather sour, you can increase the Yaconsirup to 1 TBSP.

Liquid ingredients and spices

  • 300 ml vegetable broth
  • 120 ml of soy cream
  • 4 TBSP peanut oil
  • 1 TBSP tomato paste
  • 2 TBSP Tamari (or soy sauce)
  • 1 TBSP grated ginger
  • 1 TSP Yaconsirup (if necessary, 1 TBSP)
  • 1 Pinch Of Cinnamon
  • Crystal salt
  • Pepper from the mill
  • 2 TBSP roughly chopped coriander


Preparation time about 15 minutes cooking/baking time approx. 20 minutes

The peanut oil in a frying pan. The beans and the okra in it for 3 Min. sear, remove from pan and set aside.

The ginger and the tomato puree to the pan and Stir-roast. Then the potatoes, 2 Min. fry with vegetable stock. With Tamari, cinnamon and Yaconsirup seasoning, cover the pan, and 7 Min. simmer.

Remove the lid, then add the cream, stir in the diced tomatoes, okra and beans and a further 5 Min. simmer.

The potato-okra Ragout with salt and pepper to taste and coriander sprinkled serve.

Nutritional values per Serving

  • Calories: 564 kcal
  • Carbohydrates: 39 g
  • Protein: 10 g
  • Fat: 39 g