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
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
-
In a large pan, heat the oil, then add the courgette and carrot and cook for a couple of minutes before adding the garlic.
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Add the okra, mix in and cook until defrosted (approximately 5 minutes).
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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.
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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.
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If using, scatter fresh coriander over immediately before serving.
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Enjoy!
