Aubergine, Okra and Tomato Curry Recipe

For a quick and easy vegetarian dinner, try this African-inspired curry made with aubergines and okra. Okra is a seed-packed vegetable that benefits from being paired with strong, spicy flavours and so the garlic, ginger, cumin and chilli in this recipe work perfectly. This easy dinner idea takes just 30 minutes to make, but in that short time you can really impart deep, rich flavours.

Serves 4 - 5 mins to prepare and 25 mins to cook - 433 calories / serving

2 tbsp coconut or vegetable oil
200g (7oz) frozen diced onion
2 tbsp garlic and ginger paste
1 aubergine, cut into chunks
1 x 175g pack okra, cut into chunks
1 tsp fenugreek seeds
1 tsp cumin
pinch chilli flakes
500g carton passata
4 tbsp natural yogurt
2 tbsp tamarind sauce (optional)
handful coriander leaves
300g rice, cooked, to serve
naan, to serve (optional)

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Heat 1 tbsp oil in a pan. Add the onion and cook for 10 minutes, until softened. Stir in the garlic and ginger paste.

Meanwhile, heat the remaining oil in a separate pan. Add the aubergine and okra; fry until golden. Stir in the fenugreek seeds, cumin and chilli flakes and cook for 1 minute.

Add the passata and 500ml (17fl oz) water to the onion mixture. Bring to the boil, then reduce the heat and stir through the aubergine mixture. Cook for 15 minutes, or until reduced.

Divide the curry between plates and drizzle over the yogurt and tamarind sauce (if using). Scatter over the coriander and serve with the rice and naan, if you like.

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