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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!