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Breakfast Lunch Dinner

Facts


Sweet potato, okra and aubergine curry

Try this exotic curry with basmati or brown rice, or naan bread. Serves 2.

Fry an onion (chopped) in oil until soft. Add 1 tbsp mustard seeds, 1 small piece of fresh ginger (finely chopped) and 2 cloves garlic (chopped). Fry for another 2 minutes, then add in 1 fresh green chili (deseeded and finely chopped), 1 tsp ground cumin, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala or curry powder, 2 tbsp tomato purée and a little water to make a paste. Cook for another minute and then add 1 aubergine (cut into cubes), 1 x 400g pack fresh okra (sliced into 2cm long pieces) and 2 sweet potatoes (cubed). Add a pint of stock and 1 tbsp mango chutney. Simmer until the vegetables are cooked. Stir in a 1-inch piece from a block of creamed coconut (chopped into smaller pieces) and let it dissolve.