Ingredients
- 2 tbsp coconut or vegetable oil
- 200g diced onion
- 2 tbsp ginger and garlic paste
- 1 aubergine, cut into chunks
- 175g 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
Method
- 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.
Recipe Source: https://realfood.tesco.com/recipes/aubergine-okra-and-tomato-curry.html