Okra and potato curry

Okra and potato curry
  • Serves icon Serves 2-3
  • Time icon Hands-on time 40 min

Dhruv Baker’s fragrant vegetarian curry, made with new potatoes and okra, may sound simple but the warming Indian spices make this a hearty, satisfying dinner.

Nutrition: per serving

Calories
264kcals
Fat
9g (0.8g saturated)
Protein
7.2g
Carbohydrates
33.9g (8.9g sugars)
Fibre
9.4g
Salt
1.1g
Calories
264kcals
Fat
9g (0.8g saturated)
Protein
7.2g
Carbohydrates
33.9g (8.9g sugars)
Fibre
9.4g
Salt
1.1g

For 3

Ingredients

  • 500g new potatoes, halved, or quartered if large
  • 2 tbsp vegetable oil
  • 200g okra, trimmed, halved lengthways
  • 1 large onion, finely chopped
  • 1 tsp ginger paste or 5cm piece ginger, finely grated
  • 1 tsp garlic paste or 2 garlic cloves, finely grated
  • 1 tsp nigella seeds
  • 1 tsp fennel seeds
  • 1½ tsp ground coriander
  • ½ tsp ground turmeric
  • 1 green bird’s eye chilli, finely chopped
  • 2 tbsp tomato purée
  • 500ml vegetable stock (or chicken stock if you’re not vegetarian)
  • Squeeze lemon juice
  • Handful fresh coriander leaves
  • Natural yogurt, lemon wedges, steamed basmati rice or naan bread to serve

Method

  1. Put the potatoes in a pan of salted boiling water and cook for 7 minutes, then drain and set aside. Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the okra for 5-7 minutes until starting to colour. Drain on kitchen paper. Set aside.
  2. Heat the remaining oil in a large pan and add the onion. Cook for 5-7 minutes until starting to soften. Add the ginger and garlic and fry for 3-4 minutes. Add the nigella and fennel seeds, ground coriander and turmeric, then cook, stirring, for 2-3 minutes. If it starts to stick, add a splash of water.
  3. Add the chilli and tomato purée, then add the cooked okra and potatoes. Add the stock and simmer for 15 minutes. Season, add a squeeze of lemon juice and scatter over the fresh coriander. Serve with yogurt, lemon wedges and rice or naan bread.

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