OKRA AND EGG CURRY WITH RICE AND FRA­GRANT HERBS

“A veg­e­tar­ian curry to please ev­ery­one”

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 4

2 tbs olive oil

1 red onion, thinly sliced

2cm piece (10g) ginger, finely grated

2 green chillies, seeds re­moved, finely chopped, plus ex­tra to serve

2 sprigs curry leaves, leaves picked, plus ex­tra fried leaves to serve

3 gar­lic cloves, crushed

2 tbs garam masala

2 x 400g cans crushed toma­toes

250g okra, trimmed

8 eggs

Steamed bas­mati rice, naan bread, yo­ghurt, co­rian­der to serve

Heat oil in a large non-stick pan over medium heat. Add onion, ginger, chilli,

curry leaves and gar­lic. Cook for 5 min­utes or un­til soft. Add garam masala and cook for a fur­ther 1 minute or un­til fra­grant. Add toma­toes plus ¾ cup (180ml) wa­ter, and stir to com­bine. Bring to the boil, then lower heat to a sim­mer, and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til sauce has thick­ened. Add okra, stir to coat, and sim­mer for 7 min­utes. Sea­son. Mean­while, in a large saucepan, soft-boil eggs in boil­ing wa­ter for 7 min­utes. Drain, re­move shells, and halve. Serve curry with rice and naan bread and top with eggs, yo­ghurt, co­rian­der, ex­tra chilli and fried curry leaves.

NU­TRI­TION • 14G PRO­TEIN • 4G SAT FAT • 12G CARB • 9G SU­GARS • 255MG SODIUM • 275 CAL (1150KJ)

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