Vegan Aubergine & Okra Coconut Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4 medium servings
  • 3 tablespoons Olive Oil
  • 2 Large aubergines (total 650g)
  • 200g long green beans
  • 300g Okra
  • 3cm piece of ginger
  • 4 cloves of garlic
  • 1 white onion
  • 2 teaspoons cumin seeds
  • 1 tablespoon black mustard seeds
  • 1 tsp green curry paste
  • 2 dried red chillies
  • 2 teaspoons garam masala
  • 1 x 400 g tin chopped tomato
  • 2 x 400 g tin of light coconut milk
  • 1 x 400g chick peas (240g drained weight)
  • Large handful of fresh baby spinach
  • ½ a bunch of fresh coriander
  • ½ tsp sea salt
  1. Heat 2 tbs of the oil in a frying pan over a medium-high heat.
  2. Slice the aubergines into 6ths and then half, slice the okra crossways and fry for to 8-10 minutes until they are golden brown and starting to soften. Set aside.
  3. Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion. Slice the green beans crossways into thirds.
  4. Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
  5. Lower the heat slightly, add the curry paste and dried chillies and fry for 2 minutes. Stir in the ginger and garlic and fry for a further 1 minute.
  6. Add the sliced onion and green beans along with ½ teaspoon of sea salt, lower the heat and cook for 7 minutes, or until the onion is soft.
  7. Stir in the chopped tomatoes, garam masala and coconut milk. Bring it to a simmer, return the aubergine and okra to the pan. Drain and add in the chickpeas and simmer for 40-50 minutes or until the vegetables are soft but still firm to the bite.
  8. Stir in the spinach just before serving.
  9. Finely chop the coriander and sprinkle over the top. Serve with chutney and fresh roti or poppadoms.
Recipe by Wellness & Travel Blogger at