Okra, Eggplant and Chickpea Curry

Star Tested

The new food guide emphasizes reducing the daily sodium intake. To add flavour without going heavy on the salt, look to Indian cooking, which over centuries has perfected the use of warm, hot and aromatic spices and herbs that make every meal a standout. This curry is a combination of classic okra and eggplant curries, as well as the popular chickpea curry known as chana masala.

1 tsp (5 ml) each whole cumin and coriander seeds 1/2 tsp (2 ml) each whole black peppercorns and fennel seeds 3 tbsp (45 ml) vegetable or canola oil 4 finely minced garlic cloves 1 tbsp (15 ml) finely minced fresh ginger 1/2 tsp (2 ml) kosher salt 3 shallots, finely chopped 1-1/2 lb okra, stems trimmed and sliced in half on a bias 2 large Chinese eggplants, cut into thick slices 2 tsp (10 ml) each ground turmeric and garam masala 1 Thai chili, seeds removed and minced 1-19 oz (540 ml) can chickpeas, drained and rinsed

2-28 oz (796 ml) cans diced tomatoes Plain yogurt, for garnish (optional) Warm naan, for serving

In a small pan over medium-low heat, roast cumin, coriander, peppercorn and fennel seeds until fragrant, careful not to burn and tossing pan constantly, about 1 to 3 minutes. Remove from heat and grind finely using a mortar and pestle or spice grinder. Set aside.

In a large skillet, add 2 tbsp (30 ml) oil, garlic, ginger, salt and shallots. Turn heat up to medium-high. Add okra. Sauté until okra has softened and browned, about 8 to 10 minutes. Transfer everything to a large pot.

Using same skillet, add remaining 1 tbsp (15 ml) oil. Turn heat up to medium. Sear eggplant until softened and browned on both sides, about 8 to 10 minutes.

Transfer to pot containing okra. Stir in turmeric, garam masala, chili pepper, chickpeas and tomatoes. Bring to a boil over to medium-high heat. Turn heat down to medium-low and simmer, stirring occasionally and careful not to break up okra. Continue to simmer for 20 minutes, or until curry has thickened to desired consistency.

Serve immediately with a dollop of yogurt on top, if using, and naan.