Garden curry (vegan/vegetarian recipe)

I saw a curry on Gardener's World and liked the look of it a lot, but I couldn't find the recipe, so I ended up making up my own. I based it largely on what I had in the garden and in the fridge and also on this recipe from Tesco.

Anyhow, it turned out to be incredibly delicious and I am under instructions from my other half to make it again exactly like I made it the first time. My theory is that you can be pretty flexible about most of the veg in it, but the pineapple is essential and probably also the okra and aubergine. Anyhow, here's the original recipe:

Garden curry recipe (mild)
Serves 6

2 heaped tbsp coconut oil
1 large onion (=200g), peeled and diced (frozen is fine)
1 block of frozen garlic (=approx. 4 cloves of garlic, crushed)
1 block of frozen ginger (=approx 3 cm of a ginger root, crushed)
1 aubergine (approx. 300 g), cut into chunks
200 g okra, cut into chunks
1 red pepper, chopped
1-2 courgettes (approx. 50-100 g), chopped
60 g cucumber, peeled and chopped (optional)
50 g podded beans from runner or French beans (optional)
1 tsp ground fenugreek
1 tsp cumin
1 pinch chili flakes (feel free to add a load more chili if you love your curries hot)
1/2 tsp turmeric

500 g tomatoes, chopped (ideally skinned)

1 fresh pineapple, peeled and chopped

500 ml boiling water

1 tbsp tomato puree
4 tsp tamarind sauce (optional)

200 g runner beans/French beans, chopped

4 tbsp natural yogurt (optional - leave out for vegan version)

1. Heat the oil in a very large pan (I used a Le Creuset casserole dish).
2. Add the onion and cook for 10 minutes, until softened, stirring occasionally. While it is cooking, (peel and) chop more of the vegetables for the recipe (in the order they appear in the list of ingredients - you can see what size to chop them from the pictures below - the rough rule of thumb is bite size).
3. Add the garlic and ginger to the onions. Keep chopping vegetables until the garlic and ginger have defrosted and can be stirred into the onions (about 5 minutes).

4. Add the aubergine and stir occasionally for 5 minutes. During that 5 minutes, keep chopping vegetables!

5. Add the okra, red pepper, courgette, cucumber and any podded beans (I only ended up with a few, they took forever to shell).

6. Stir in the ground fenugreek, cumin, chili flakes and turmeric.
7. Add the tomatoes and the pineapple.

8. Add 500 ml of boiling water, the tomato puree and (optionally) the tamarind. Bring to the boil, then reduce the heat and simmer for 20 minutes. While it's simmering, chop the runner/French beans if you haven't already done so.
9. Add the runner/French beans and simmer for another 4-5 minutes.

10. Optionally serve with yogurt on top. Serve with rice or naan or chapati or anything else you usually serve with curry. I served mine with some paratha that I found in the freezer section at Morrison's and they were gorgeous.

This is what it looks like if you don't add the tamarind