Serves 4
Prep Time 15 mins
Duration 20 mins

Ingredients

• 1 chicken stock cube, dissolved in 1.2L water
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 3 spring onions, sliced
• 1 pinch dried thyme
• 250 g fresh spinach, roughly chopped
• 2 170g tin crab, drained (equivalent weight – approx. 250g fresh crab)
• 6 tbsp coconut milk
• 200 g okra
• freshly ground black pepper
• few drops Tabasco

Method

1. Place the stock, onion, garlic, spring onions and thyme into a large pan.
2. Bring to the boil and simmer for 10 minutes.
3. Add the spinach, crab, coconut milk and okra, and continue to simmer for 10 minutes – until the okra is tender.
4. Season well, adding a little Tabasco to taste.

Chefs Tips

• For a veggie version just use vegetable stock and add a chopped red and yellow pepper and a 400g can of kidney beans.

Nutritional Value

(per serving)

Calories 118 kcal
Total Fat 3.1 gm
Saturated Fat 1.6 gm
Carbohydrates 6 gm
Fibre 5.2 gm
Protein 13.9 gm