Hearty Okra and Chickpea Curry
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
- 3 tbsp olive oil
- 1 onion minced
- 3 garlic cloves minced
- 1 inch ginger minced
- 1 red chili pepper finely chopped (optional)
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1.5 cups hot water
- 400 grams canned chopped tomatoes
- 200 grams okra chopped
- 1/2 tsp salt
- 400 ml full-fat coconut milk
- 250-300 grams cooked chickpeas
- fresh cilantro
- Lime juice optional
Instructions
- Place a wok on medium heat and add olive oil. Once it's shimmering, add the onion, garlic, ginger, and red chili pepper. Let it cook for 2 minutes while stirring to prevent burning.
- 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.
- Pour in the hot water, and use a spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the chopped tomatoes and the fresh okra, allowing it to cook for 10-15 minutes until it's relatively soft.
- Add the coconut milk, chickpeas, and 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.
- Finally, stir in the cilantro, and turn off the heat. You can also add lime juice, particularly if the curry is on the spicier side.
- Serve the curry with rice and/or Indian naan.
Video
Notes
- I'm using olive oil, but you're free to use any other type of vegetable oil, be it sunflower or coconut oil.