Go Back Email Link
+ servings

Curried Okra and Eggplant

Tamara Andersen
Warm Indian spices give farm-fresh vegetables an exotic flavor in this quick and healthy dish!
4.47 from 28 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dishes
Cuisine Indian
Servings 4 servings
Calories 214 kcal

Equipment

  • cast iron skillet

Ingredients
  

  • 1 small onion cut in small chunks
  • 2 teaspoons fresh ginger minced
  • 1 teaspoon garlic minced
  • 2 tablespoons refined coconut oil or vegetable oil
  • 2 teaspoons black mustard seeds
  • 8 ounces tiny tomatoes grape, pear, Little Cherub
  • 2 cups okra about ½ pound, 1" slices
  • 2 cups eggplant about ½ pound, ¾" cubes
  • ½ to ¾ cup broth
  • 1 can chick peas garbanzos, rinsed and drained
  • 1 teaspoon garam masala
  • sea salt/fresh ground pepper
  • ¼ cup cilantro to garnish, chopped

Instructions
 

  • Sauté the aromatics - Pulse the onion, ginger, and garlic together in the bowl of a small food processor or blender. Heat coconut oil in a wok or saute pan, almost to the smoking point. Add the onion puree and black mustard seeds to the pan. Stir-fry until seeds begin to pop and onion mixture gives up its liquid and begins to brown. It will be a little pasty.
  • Cook the vegetables - Add tomatoes to the pan. Cook until they begin to burst, stirring occasionally to keep from scorching. Add okra and eggplant. Reduce heat to medium. Cook until tender, about 10 minutes, stirring occasionally.
  • Finish the dish - De-glaze the pan with broth, adding enough to keep the vegetables quite moist but not soupy. Add chick peas and garam masala. Stir well to combine. Cook an additional 4 to 5 minutes to heat through. Garnish with fresh cilantro just before serving.

Notes

Coconut oil is my preference in this dish as it handles the hot pan fairly well, and the fragrance and flavor it adds are nice. You have to watch the smoke point (the point at which the oil breaks down). You can substitute canola or vegetable oil.
Garam masala can be found commercially in most markets in the spice section, and in the ethnic foods section of many markets. If you can't find it, you can make your own and store it in a jar as most of the ingredients are readily available.
Macros do not include rice.
Macronutrients (approximation from MyFitnessPal): 214 calories; 8 g protein; 32 g carbohydrates; 9 g fat.

Nutrition

Calories: 214kcalCarbohydrates: 32gProtein: 8gFat: 9g
Keyword curry recipes, easy curry recipes, eggplant, gluten free, Indian, okra, okra and eggplant, vegan, vegetarian, weeknight dinners
Tried this recipe?Let us know how it was!