Get dinner on the table in 15 minutes with this easy curry! The juicy, crisp okra really shines in this dish when paired with the nutty chickpeas.
Okra is best if it’s not over-cooked. It should still have a crisp bite. Otherwise, it gets soggy and gelatinous. As you cook this curry, occasionally taste the okra to ensure that it doesn't get over-cooked.
To make a satisfying and balanced meal, serve this curry with your favorite whole grain. Brown rice, quinoa, and millet make great options. See our guide to whole grains here.
Okra and Chickpea Curry
- 12 ounces fresh okra, tops removed and cut into 1" pieces (or use frozen, pre-cut okra)
- 1 medium onion, halved and roughly sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1-1/2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1 16-ounce can chickpeas, drained
- 1 28-ounce can diced tomatoes with the juice
- 1/8 teaspoon cayenne pepper, or adjust to taste
- 1/2 teaspoon salt, or to taste
- In a large, non-stick skillet on medium heat, cook okra and onion in olive oil. Cook until onion starts to brown and okra becomes a bit tender. Avoid over-cooking the okra; it should still have a crisp bite.
- Add garlic and stir for 30 seconds.
- Add curry powder and turmeric, and stir for 30 seconds.
- Add chickpeas and tomatoes, cayenne pepper and salt. Simmer for a few minutes until bubbly.