Aubergine, Okra and New Potato Curry
Serves: 4
Cost Cutting Eco Friendly Vegan Friendly
Know your nutrients
Calories
209 -Fat
15.3g -Saturates
1.6g -Sugars
8.1g -Salt
1.21g -Protein
5g -Carbs
15.2g -Fibre
5.7g -Powered by Nutracheck
Dhruv Baker created this recipe for Sainsbury's 'Little Twists' campaign, all about championing everyday food and inspiring the nation to make mid-week cooking a little less ordinary
Ingredients:
4 tbsp vegetable oil 150g baby aubergines, cut in half lengthways 150g okra cut into 2cm pieces 1 tsp fennel seeds 1/2 tsp nigella seeds 1/2 tsp cumin seeds 2 x tsps grated ginger 4 x cloves crushed garlic 2 x green chillies finely sliced 1/2 tsp turmeric 2 tbsp tomato puree 400g tinned tomatoes (whizzed in a food processor or mashed with a fork) 150g cooked new potatoes 500ml vegetable stock 1 small bunch coriander, chopped Salt to tastemethod:
- Heat half the oil in a frying pan on a medium heat and sauté the aubergines and okra for 5-10 minutes till starting to colour.
- Meanwhile, heat the other half of the oil in a medium saucepan and add the fennel, nigella and cumin seeds and stir fry for 30 seconds then add the ginger, garlic and green chillies and cook for a further 30 seconds taking care not to let it burn.
- Add the turmeric and immediately add the tomato purée and whizzed tinned tomatoes. Allow the mixture to simmer for 4 - 5 minutes then add the aubergines, okra and potatoes. Cook for a couple of minutes until the aubergines, okra and potatoes are fully covered in sauce, then add the stock and cook uncovered for 10 - 15 minutes on a medium heat.
- Stir through the coriander, season and serve.
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