Okra and potato curry
- June 2017
- Serves 2-3
- 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.
- Vegetarian recipes
- 9g (0.8g saturated)
- 33.9g (8.9g sugars)
- 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
- 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.
- 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.
- 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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