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Vegan
Aubergine curry with okra and couscous
An Indian-inspired stew of aubergine, green lentils and okra in a spiced tomato and coconut sauce. Served with couscous, lime cucumber and vegan yoghurt.
◷ Under 45 minutees
🍽 4 portioner servings
✦ Medel
YOU WILL NEED
Ingredients
- 1 pack cooked green lentils (380 g)
- 1 aubergine (about 300 g)
- 2 onions
- 2 tbsp neutral oil
- 2 garlic cloves
- 1 pack daal spice mix (33 g), check that it is vegan
- 500 g passata
- 200 ml coconut milk
- 400 g frozen okra
- Salt and pepper
- 250 g mini cucumbers
- 1 lime
- Couscous for 4 servings
- 1/2 pack fresh parsley
- 200 ml plain vegan yoghurt
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Rinse and drain the lentils. Dice the aubergine and cut onions into wedges. Fry onion and aubergine in oil until beginning to soften. Add garlic and spice mix. Add passata, coconut milk, lentils and okra. Simmer 10–15 minutes until the aubergine is tender. Season. Dice cucumber and mix with lime juice, salt and pepper. Prepare couscous according to the packet. Chop parsley and fold through. Serve the stew with couscous, lime cucumber and vegan yoghurt.
A DELICIOUS FINISH
What should you serve with it?
🍷
Alcohol-freeLime and mint
Tart lime and cooling mint balance the curry spices.
🥂
ALCOHOL-FREE OPTIONSparkling water with lime and mint.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
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