This has long been a favourite of mine on the rare occasions when we decide to have an Indian takeaway, but I have always avoided cooking it at home as I thought it would be too complicated, or the results would be a bit disappointing compared to the original. However this variation seemed to work really well and it was agreed that the addition of aubergines helped the transformation of it from a side dish into a main! Apologies to purists and fans of the original dish…
2 tbs sunflower oil
300g okra, cut into 3 cm pieces
1 medium aubergine, cut into 1 cm dice
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
3 large tomatoes, roughly chopped
Small handful of coriander to garnish, finely chopped
Salt and pepper
1. Heat the oil in a wok or large frying pan. Add the onions, aubergines and spices and fry gently for 5 minutes until the onions are transparent.
2. Add in the tomatoes and cook for a further 2 minutes.
3. Add in the okra, cover and gently simmer for at least 10 minutes until the okra is soft (I prefer it almost disintegrating).
4. Season well and serve with chopped coriander and flatbreads or chapatis.
This is a great simple curry recipe based upon the unique combination of spices used in certain Ethiopian dishes. This also works really well with chickpeas, and as there aren’t any chillies in here I found it was child-friendly too!
1 large onion, finely chopped
2 medium sweet potatoes, diced
100g fresh okra, topped and tailed then halved
1 large red pepper, deseeded and diced
5 garlic cloves, minced
2 tsp fresh ginger, finely chopped
2 tbs olive oil
4 tbs red split lentils
1 tbs tomato purée
1 tsp ground coriander
1 1/2 tsp smoked paprika
1/2 tsp each of the following ground spices; allspice, fenugreek, ginger, cinnamon
Salt and black pepper to taste
1. Add the onion, garlic, ginger, red pepper and sweet potato to a large saucepan with the olive oil and saute at a medium heat for approximately 8 minutes.
2. Add the lentils, okra, tomato puree and water and bring to the boil before adding the ground spices.
3. Reduce the heat and simmer until the water has been absorbed (approx. 20 minutes).
4. Season to taste and serve hot with boiled coconut rice or naan bread.
Friday night is generally curry night in our house – this is this week’s offering…