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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

Aubergine, Okra and New Potato Curry Recipe: Live Green & Good

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 taste

method:

  • 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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