Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
okra and chickpea curry

Hearty Okra and Chickpea Curry


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alexandre Valente
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This Okra and Chickpea Curry is decadent, and if you let it, deliciously spicy. It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s made entirely vegan and gluten-free!


Ingredients

Units Scale
  • 3 tbsps olive oil
  • 1 finely diced onion
  • 24 cloves garlic
  • 1 inch fresh ginger
  • 2 tsps curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 finely diced red chili pepper ((optional))
  • 1.5 cups hot water
  • 400 grams crushed tomatoes
  • 200 grams fresh okra
  • 1/2 tsp salt
  • 400 ml full-fat coconut milk
  • 250300 grams cooked chickpeas
  • fresh coriander (to taste)

Instructions

  1. Heat a large, deep skillet or large saucepan over medium-high heat and add olive oil. Once it’s shimmering, add the onion, garlic, ginger, and the red chili pepper (if you want a spicy curry). Let it cook for 2 minutes while stirring to prevent burning.
  2. Add the curry powder, turmeric, paprika, and garam masala, and cook for 30 to 60 seconds until fragrant, stirring frequently to prevent the spices from burning.
  3. Pour in the hot water, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the crushed tomatoes and the fresh okra, allowing it to cook for 10-15 minutes until it’s relatively soft.
  4. Add the coconut milk, chickpeas, and half a teaspoon of salt. Continue stirring to fully incorporate the coconut milk into the curry, and let it cook for an extra 10-15 minutes until you get a thick, creamy, and shimmering consistency.
  5. Finally, stir in the coriander, and turn off the heat. If you want your chickpeas to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. An option is also to add a bit of lime juice, particularly if the curry is on the spicier side.
  6. Serve the curry with rice and/or Indian naan.

Notes

  • I’m using olive oil, but you’re free to use any other type of vegetable oil, be it sunflower or coconut oil.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Indian