Make this easy Okra Curry to tantalise everyones tastebuds

Okra Curry

Curry is one of those foods which I thought was only for buying from a take-away or restaurant. When a few of my Bengali friends explained their cooking methods to me, I decided to experiment and ever since then, I use curry as a quick and easy dish!

You can use a blended spice mix for this (curry, garam masala etc.) but if you have individual spices, it will make the taste far superior. Cumin in my eyes is the best individual curry spice to have, followed by corainder powder, then turmeric.

The Curry Recipe

Frozen okra is needed for this recipe and is now becoming more widely available in supermarkets. Alternatively, try your local Asian foodmarket as it is something they will most likely stock. Chickpeas are fabulous in a tin, as are chopped tomatoes and any other vegetables can be fresh or frozen.

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Okra & Chickpea Vegetable Curry

A quick and easy plant based curry ideal for weeknight dinners.

Course: dinner

Cuisine: Indian

Keyword: chickpeas, curry, okra, plant based, vegan, vegetarian

Created by:: Laurena @LifeDietHealth

Gather

• splash of oil of choice
• 1 medium courgette chopped
• 1 medium carrot chopped
• 4 cloves garlic chopped
• 1 bag frozen whole okra (approximately 300g)
• 1 large handful frozen butternut squash
• 1 tin tomatoes
• 2 tablespoons tomato puree
• 1 tin chickpeas
• 2 teaspoons cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• *optional 1/2 teaspoon of garlic granules
• *optional pinch red chilli flakes
• *optional handful fresh coriander (to serve)

Prepare

1. In a large pan, heat the oil, then add the courgette and carrot and cook for a couple of minutes before adding the garlic.

2. Add the okra, mix in and cook until defrosted (approximately 5 minutes).

3. Throw in a handful of frozen butternut squash, followed by the tomatoes, tomato puree and chickpeas. Stir in, cover and cook for five minutes on a medium heat.

4. Sprinkle all the spices over (cumin, coriander, turmeric, curry – and garlic/chilli if using), then stir in, and cover again. Reduce the heat and leave to cook for 10 more minutes.

5. If using, scatter fresh coriander over immediately before serving.

6. Enjoy!

What do I need?

You can (as with most of my recipes), make this okra curry as easy or complicated as you wish! I have created this recipe to make it a quick weeknight dinner, but you could easily make it more elaborate with a few additions.

If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

Serving

You can serve this curry with your favourite grain, with poppadoms, a raita, salad or why not try with Lentil Pakoras, Alternatively, make a night of it and add a couple of extra dishes such as chana saag paneer, delicious lentil daal, or saag aloo.

Storage

This curry will store covered in the fridge for 3-4 days. Bear in mind that the flavours will develop and intensify the longer it is left. This will also store in the freezer for up to three months – remember to label and date it!

Sharing

I hope you try making your own delicious curry and see how easy it is to recreate this at home! I love seeing your adaptions and interpretations of my recipes and I’d love to see your curry photos!

What will you serve your curry with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or Twitter.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x