recipeName: aubergine and okra curry
ingredients: 2 tablespoons coconut or vegetable oil 200g frozen diced onion 2 tablespoons ginger and garlic paste 1 aubergine, cut into chunks 175g  okra, cut into chunks 1 teaspoon fenugreek seeds 1 teaspoon cumin pinch chilli flakes 1 tin chopped tomato 4 tablespoons plain yoghurt 2 tablespoons tamarind sauce (optional) handful coriander leaves 300g brown rice, cooked, to serve
steps: heat 1 tbsp oil in a pan. add the onion and cook for 10 minutes, until softened. stir in the garlic and ginger paste. meanwhile, heat the remaining oil in a separate pan. add the aubergine and okra; fry until golden. stir in the fenugreek seeds, cumin and chilli flakes and cook for 1 minute. add the tomato and  water to the onion mixture. bring to the boil, then reduce the heat and stir through the aubergine mixture.  cook for 15 minutes, or until reduced. divide the curry between plates and drizzle over the yoghurt and tamarind sauce (if using). scatter over the coriander and serve with brown rice.
NER: coconut onion ginger garlic paste aubergine okra fenugreek seeds cumin chilli flakes tomato yoghurt tamarind sauce coriander leaves brown rice