Vegan Sweet Potato, Okra & Tomato Stew (Hutspot-Style)
A vibrant, comforting vegetable dish inspired by traditional Dutch hutspot — tender cubes of sweet potato, green okra, juicy tomatoes, and sweet onion slowly simmered together until soft and beautifully melded. Sweet, earthy, and slightly tangy, with wonderful texture from the okra. Simple, nourishing, and naturally vegan — no meat, no dairy, just pure wholesome flavour!
Shared by candy
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 400 g sweet potato, peeled and cut into 2 cm cubes
- 300 g fresh okra, trimmed and halved or left whole if small
- 3–4 ripe tomatoes (or 400 g canned diced tomatoes)
- 1 large onion, sliced into wedges or rings.. 2 cloves garlic, minced
- 2 tbsp olive oil.. 150 ml vegetable broth or water
- 1 tsp ground cumin.. ½ tsp smoked paprika
- ½ tsp dried thyme or oregano.. Salt and black pepper — to taste
- 1 tsp lemon juice or apple cider vinegar (enhances flavour)
- Fresh parsley or cilantro — chopped, for garnish
👩🍳 Instructions
- 1
Prep vegetables: Wash and trim okra. Cut sweet potato into even cubes. Slice onion and chop tomatoes. Keep sizes roughly the same so everything cooks evenly.
- 2
Sauté aromatics: Heat olive oil in a wide pan or pot over medium heat. Add onion and cook 5 minutes until soft and translucent. Add garlic, cumin, paprika, and thyme — stir 30 seconds until fragrant.
- 3
Combine & simmer: Add sweet potato cubes, okra, tomatoes, and broth. Season with salt and plenty of black pepper. Stir gently. Bring to a gentle simmer, then cover and cook on low heat for 20–25 minutes.
- 4
Finish: Uncover and cook 5 minutes more to thicken slightly. The sweet potato should be tender and the okra soft but still holding shape. Stir in lemon juice, taste, and adjust salt and pepper.
- 5
Serve: Garnish generously with fresh parsley or cilantro. Enjoy warm as a complete meal or side dish — delicious with crusty bread or over rice!