Eggplant and Okra Curry

Surprisingly good! This was a dish my husband Tim made for me one night and has become a bit of a favourite since. You must give it a go … and if you can’t find okra just use eggplant and courgettes. Very simple too!

Okra and Eggplant curry


  • One onion
  • 2 T green curry paste
  • One clove garlic
  • Two eggplants
  • About two cups Okra
  • 400gm tin tomatoes
  • 400ml tin coconut milk
  • 2 T tomato paste
  • Fresh basil leaves


  • Slice the eggplant lengthwise into 2cm wide strips, lay on paper towels and salt to dry out
  • Bring a saucepan to medium heat with 2T coconut oil, and sauté the onion until clear.
  • Add green curry paste and fry off until fragrant.
  • Cut the eggplant into 2cm cubes and then add it to the saucepan, and cook the eggplant until soft.
  • Add the okra, sliced diagonally into ½” pieces and tomatoes plus tomato paste, adding more water until veges are covered. Cook until veges are soft and then season further if required.
  • Add coconut milk and basil and simmer a bit longer then serve with rice.

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