Okra Curry Vegan

Ingredients

• 20 g tamarind pulp
• 125 ml water
• 400 g potatoes (firm‑cooking)
• 2 garlic cloves (pressed)
• 100 g carrots
• 200 g eggplant
• 350 g okra pods
• 2 red chili peppers
• 300 g tomatoes
• 4 tbsp peanut oil
• 1 tsp fenugreek seeds
• 1 tsp cumin
• 20 g fresh ginger (peeled and chopped)
• 12 fresh curry leaves
• 0.25 tsp asant
• 60 g chickpea flour
• 0.5 tsp red chili powder
• 1 tsp turmeric (ground)
• 1 l water
• Salt
• 1 tsp sugar
• 1 tbsp pimpinelle (chopped)
• 400 g coconut cream

Instructions

1. 1.

   Soak the tamarind pulp in hot water for 20 minutes, then strain the pulp and water through a sieve.

2. 2.

   Peel and cube the potatoes into 1 cm pieces. Peel and slice the carrots into thin sticks. Wash the okra pods and trim the stem ends like a pencil tip without damaging the fruit. Remove the stems, seeds, and membranes from the chili peppers and finely chop the flesh. Thinly peel the eggplant, remove the stem, and dice the flesh into very small cubes.

3. 3.

   Heat the oil in a suitably large pot. First fry the fenugreek seeds, then sprinkle cumin and stir briefly. Add ginger, chopped chilies, and curry leaves, frying for another minute. Stir in asant and chickpea flour, cooking with constant stirring for 4–5 minutes.

4. 4.

   Reduce heat, add chili powder and turmeric, stirring for 2–3 minutes. Gradually pour in water while vigorously stirring. Let the mixture simmer for 10 minutes. Then add the potatoes, after 10 minutes add carrots and eggplant cubes, and after another 5 minutes add okra. Continue to simmer the vegetable curry for an additional 10 minutes.

5. 5.

   Briefly blanch the tomatoes, cool, peel, quarter, deseed, and dice them. Add the diced tomatoes with salt, sugar, tamarind water, coconut cream, and pimpinelle to the curry, mix well, and reheat.

6. 6.

   Serve the vegan okra curry with cooked basmati rice.