Okra Aubergine Curry at Lester Moffett blog

Okra Aubergine Curry. Add it to the curry and heat through for about 4 minutes. Sprinkle lime juice over the curry and stir. During the summer, local fresh produce is abundant like eggplants and okra. This vegan version is rich and indulgent. Serve alongside rice or chapati for a complete meal. Add the passata and 500ml. Perfect for this simple eggplant okra curry dish that’s vegetarian. Add the aubergine and okra; Farm fresh for eggplant okra curry. Stir in the fenugreek seeds, cumin and chilli flakes and cook for 1 minute. Taste and season to perfection with sea salt and black. This is a deceptively simple curry, drawing on the flavours of a southern indian fish curry called moilee. Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite.

Curried Okra and Eggplant
from beyondmeresustenance.com

Stir in the fenugreek seeds, cumin and chilli flakes and cook for 1 minute. Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite. Farm fresh for eggplant okra curry. This is a deceptively simple curry, drawing on the flavours of a southern indian fish curry called moilee. Sprinkle lime juice over the curry and stir. This vegan version is rich and indulgent. Add the passata and 500ml. During the summer, local fresh produce is abundant like eggplants and okra. Add it to the curry and heat through for about 4 minutes. Taste and season to perfection with sea salt and black.

Curried Okra and Eggplant

Okra Aubergine Curry Stir in the fenugreek seeds, cumin and chilli flakes and cook for 1 minute. Taste and season to perfection with sea salt and black. Farm fresh for eggplant okra curry. Sprinkle lime juice over the curry and stir. Add it to the curry and heat through for about 4 minutes. Perfect for this simple eggplant okra curry dish that’s vegetarian. During the summer, local fresh produce is abundant like eggplants and okra. This is a deceptively simple curry, drawing on the flavours of a southern indian fish curry called moilee. Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite. Serve alongside rice or chapati for a complete meal. This vegan version is rich and indulgent. Add the passata and 500ml. Add the aubergine and okra; Stir in the fenugreek seeds, cumin and chilli flakes and cook for 1 minute.

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