The seeds make this more special. They're great on their own, so make extra and store in a jar. Serves four.
50g sunflower seeds
½ tsp fennel seeds
1 tsp caster sugar
200g okra, trimmed
4 tbsp vegetable oil
2 tsp each coriander and cumin seeds
1 tsp mustard seeds
1 tbsp cardamom pods
1 large onion, sliced
2 carrots, peeled, cut into 2.5cm dice
50g ginger, peeled and grated
3 garlic cloves, peeled and crushed
400ml coconut milk
1 red chilli, finely chopped
½ butternut squash, peeled and cut into 2.5cm dice
½ cauliflower, split into florets
30g chopped coriander leaves
Heat the oven to 200C/400F/gas mark 6. Put the sunflower and fennel seeds, sugar and a pinch of salt in a nonstick pan, and place over high heat. Stir for three or four minutes, until the sugar dissolves and coats the seeds. Set aside to cool.
Mix the okra with a tablespoon of oil, spread on an oven tray, sprinkle with salt and roast for 12 minutes, until cooked through.
In a frying pan, dry-fry the spices until they release their aromas, transfer to a mortar and work to a fine powder. Remove and discard the cardamom skins.
In a large, heavy-based skillet, sauté the onion in the remaining oil for about 12 minutes, until nicely browned. Add the carrots, ground spices, ginger, garlic, coconut and chilli. Shave off a few shards of lime zest, add to the pot, cover and simmer for 10 minutes. Add the squash, cook for four minutes, then stir in the cauliflower. If needed, add a little water, just enough almost to cover the veg, then replace the lid and simmer for a few minutes, until the vegetables are semi-cooked. Uncover and reduce the sauce rapidly until it thickens a bit.
Juice the lime, add this to the pot along with the okra and most of the coriander, taste for seasoning and leave to sit for 10 minutes. Serve over rice with the seeds and reserved coriander sprinkled on top.
• Yotam Ottolenghi is chef/patron of Ottolenghi in London.