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Roasted Peanut, Sweet Potato and Okra Curry

This is a traditional Caribbean curry similar to the Creole Gumbo. We are fans of okra, or ladies fingers, and it’s a shame that they are not more widely available, but you can find them in some supermarkets and in Indian stores. If you aren't a fan of okra or can't get hold of any, you can use green French beans instead. We like to serve this curry with our Spiced Fried Rice with Smoked Tofu and Peas.

Roasted Peanut, Sweet Potato and Okra Curry

Serves 4

Prep time 25 minutes | Cook time 25 minutes


  • 1 large onion, peeled and chopped
  • 4 garlic cloves, peeled and finely chopped
  • 1 tbsp chopped thyme
  • 1-2 habanero chilli, de-seeded and chopped
  • 2 tsp allspice/pimento, ground
  • 2 tsp paprika
  • ½ tsp turmeric
  • 1/8 tsp clove powder
  • Grate of nutmeg
  • 1 medium (500g) sweet potatoes, peeled and cut into bite size chunks
  • 200ml water
  • 400ml tin coconut milk
  • 100g peanuts, roasted
  • 200g okra
  • 1 lime, juiced
  • Pinch of salt and pepper
  • Large handful of freshly chopped coriander
  • 2 tsp sunflower oil for cooking


  1. In a large saucepan heat the sunflower oil and fry the onion with a pinch of salt for a couple of minutes, then add the garlic and thyme and continue to cook on a low heat for 5 minutes until the onion is soft.
  2. Add the habanero chilli, allspice, paprika, turmeric, clove powder, and a grate of nutmeg. Fry for 30 seconds, then add the sweet potato, water and coconut milk.
  3. Simmer gently with the lid on for 10 minutes, then roughly crush the peanuts and add to the sweet potato.
  4. Meanwhile plunge the okra in a saucepan of boiling water and boil for 3 minutes. Then rinse under cold water.
  5. When the sweet potato is nearly cooked add the okra, and simmer gently for 5 minutes.
  6. Once the sweet potato is tender and the okra is cooked, season well with salt and pepper, add the lime juice and stir in the coriander.
  7. Serve with Spiced Fried Rice with Smoked Tofu and Peas.

Delicious food photography by Rob Wicks of Eat Pictures.

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