At a recent Sainsbury’s event Dhruv Baker cooked up four curries for Diwali. They all begin life with fridge and store cupboard staples, adding just a couple of fresh ingredients. The recipes included a classic go-to midweek, one-pot supper in the form of Lamb Kheema with Peas, using lamb mince and frozen peas, warmed up with a few spices. There was also a chicken curry and an aromatic Malabar Fish Curry with tamarind and coconut milk. My favourite was the meat-free Aubergine, Okra and Potato Curry, bursting full of flavour. I tested the recipe at home and was very happy with the results, I share it with you here. Happy Diwali.
Serves 4
Ingredients
4 tbsp vegetable oil
150g Sainsbury’s baby aubergines cut in half, lengthways
150g Sainsbury’s Okra cut into 2cm pieces
1 tsp fennel seeds
1/2 tsp nigella seeds
1/2 tsp cumin seeds
2 tsp grated ginger
4 cloves crushed garlic
2 green chilli finely sliced
1/2 tsp turmeric
2 tbsp tomato puree
400g tinned tomatoes (smoothed in a food processor or with a stick blender)
150g cooked new potato (could use tinned if pushed for time)
500ml vegetable stock
1 small bunch coriander (chopped)
Salt to taste
Method
Heat half the oil in a frying pan on a medium heat and sauté the aubergines and okra for around 5-10 minutes until they start to take on colour.
Meanwhile, heat the other half of the oil in a saucepan and add the fennel, nigella and cumin seeds and stir fry for 30 seconds. I pulsed the chopped ginger, garlic and chilli together with a little water and a stick blender, be careful as the fumes are pretty strong. Add to the pan and cook for a further 30 seconds taking care not to let it burn.
Add the turmeric and immediately add the tomato puree and processed tin tomatoes. Allow the mixture to simmer for 4-5 minutes then add the aubergines, okra and potatoes. Cook for a couple of minutes until the aubergines, okra and potatoes are fully covered in sauce, then add the stock and cook uncovered for 10-15 minutes on a medium heat.
Stir through the coriander, season and serve with rice. On a heat scale this is about 4/10, you may want to drop the chilli count if you like a less spicy dish.
The recipes won’t feature in store, so grab your exclusive Dhruv curry recipe here, just in time for Diwali.
