Okra Aubergine Eggplant and Meat Curry
Dive into the rich, savory flavors of this Okra Aubergine Eggplant and Meat Curry, a wholesome dish that beautifully combines tender ground meat, earthy aubergines (eggplants), and vibrant okra in a fragrant, spiced tomato-based sauce. Bursting with aromatic cumin, turmeric, coriander, paprika, and a hint of chili, this hearty curry strikes the perfect balance between warmth and depth. The addition of fresh garlic, ginger, and a pop of cilantro brings a bright, refreshing finish to every bite. Ready in under an hour, this versatile curry pairs wonderfully with fluffy basmati rice or pillowy flatbreads, making it a satisfying and nutritious meal for the whole family. Perfect for lovers of bold flavors and hearty curries, this recipe is a must-try for a weeknight dinner or entertaining guests!
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Recipe Information
Ingredients
- 200 grams okra
- 1 medium aubergine (eggplant)
- 300 grams ground meat (beef, lamb, or chicken)
- 1 large onion
- 2 medium tomatoes
- 3 pieces garlic cloves
- 1 inch fresh ginger
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Wash and trim the okra, removing the tips and tops. Slice them in half lengthwise if large. Set aside.
Cut the aubergine (eggplant) into bite-sized cubes. Sprinkle some salt over the pieces and let them sit for 10 minutes to remove bitterness. Rinse and pat dry.
Finely chop the onion, tomatoes, garlic, and ginger. Set aside.
Heat 3 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the ground meat and cook for 5-7 minutes, breaking it up with a spoon, until it browns evenly.
Mix in the tomatoes, turmeric powder, ground coriander, ground cumin, paprika, red chili powder, and salt. Cook for another 5 minutes, stirring frequently, until the tomatoes break down and the spices are well blended.
Add the aubergine cubes and cook for 5-7 minutes, stirring to coat them with the spice mixture.
Add the sliced okra and mix well. Pour in 1 cup of water, stir, and bring the mixture to a simmer.
Cover the skillet or pot and let the curry cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.
Taste and adjust the seasoning, adding more salt or spices if necessary.
Garnish with freshly chopped cilantro and serve hot with rice or flatbread.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 32.2 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3518 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
