Ingredients:

• 500g okra, trimmed, washed, dried and sliced into 2cm pieces

• 2 leeks, sliced into 1cm rings

• 2 tomatos, diced

• 3 cloves of garlic

• a thumb-sized piece of ginger

• 1 tsp coriander, ground

• 1 tsp cumin seeds, ground

• 1 tsp black mustard seeds, ground

• 1 tsp black pepper corns, ground

• seeds from one pod of black cardamom, ground

• 200g cashews, lightly roasted

• 1 tbsp oil

• atlantic sea salt

• a handful of chopped cilantro for garnish

Preparation:

• Process the ginger and garlic into a paste

• Combine with the ground spices to make a masala

• In a large pan, heat the oil. Add 1 tsp of the masala and the ginger-garlic paste. When the garlic sizzles, add the leeks and sauté for a few minutes until the leeks turn golden

• Add the tomatos and okra with another tsp of the masala and stir-fry for 10 minutes, until the okra softens and the tomatos melt

• Meanwhile, process the cashews in a food processor. They will first turn into a flour and after about 5 minutes, the flour will start thickening into a dough-like paste. Scrape down the paste from the sides of the food processor and run it for another 30 seconds or so. You now have 200g of cashew butter

• Remove the contents of the pan to a bowl. Add the cashew butter and the rest of the masala to the pan and dilute with water, stirring slowly and carefully until a thick creamy liquid is formed. Add the vegetables back into the pan, simmer for one more minute and serve immediately, garnished with chopped cilantro