Dhruv Baker Diwali Vegetable Curry Recipe

Dhruv Baker Diwali Vegetable Curry Recipe

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.

Dhruv Baker

Serves 4


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



Okra and Aubergine

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.

Aubergine and Okra

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.

Aubergine and Okra

Finished Okra, Aubergine and Potato Curry

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.

Finished Curry & Rice

The recipes won’t feature in store, so grab your exclusive Dhruv curry recipe here, just in time for Diwali.