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Aubergine, okra and tomato curry recipe

Aubergine, okra and tomato curry recipe

29 ratings

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. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 433 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 2 tbsp coconut or vegetable oil
  • 200g (7oz) frozen diced onion
  • 2 tbsp ginger and garlic 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)

Each serving contains

  • Energy

    1830kj
    433kcal     22%

  • Fat

    8g 11%

  • Saturates

    1g 6%

  • Sugars

    17g 18%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 84.8g Protein 10.8g Fibre 3.5g

Method

  1. Heat 1 tbsp oil in a pan. Add the onion and cook for 10 minutes, until softened. Stir in the garlic and ginger paste.
  2. 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.
  3. 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.
  4. 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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