Okra and potato curry

Method

1. Put the potatoes in a pan of salted boiling water and cook for 7 minutes, then drain and set aside. Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the okra for 5-7 minutes until starting to colour. Drain on kitchen paper. Set aside.
2. Heat the remaining oil in a large pan and add the onion. Cook for 5-7 minutes until starting to soften. Add the ginger and garlic and fry for 3-4 minutes. Add the nigella and fennel seeds, ground coriander and turmeric, then cook, stirring, for 2-3 minutes. If it starts to stick, add a splash of water.
3. Add the chilli and tomato purée, then add the cooked okra and potatoes. Add the stock and simmer for 15 minutes. Season, add a squeeze of lemon juice and scatter over the fresh coriander. Serve with yogurt, lemon wedges and rice or naan bread.