Okra and chickpea curry

So this recipe I found in the 'green roasting tin' book and decided to give it a try because I'm trying to increase our meat free meals (but still have sufficient protein) and I've also never cooked okra! Super easy to make and aside from the okra, I had all the ingredients in the cupboard.

Ingredients (serves 2):

• 1 tablespoon oil (book says veg oil I used light olive)

• 1 onion roughly chopped

• 250g okra

• 1 heaped tsp ground cumin

• 1 tsp ground coriander

• Half tsp ground turmeric

• Half tsp chilli powder

• 1 tsp smoked paprika

• 1 tsp sea salt

• 1 x 400g can of chickpeas drained and rinsed

• 2 cloves of garlic, crushed or grated

• 1 cm ginger grated (I grate from frozen)

• 1 x 400g tin chopped tomatoes

• 200ml water

• A lemon for squeezing juice

To serve:

• handful of chopped fresh coriander

• handful of flaked almonds

• basmati rice

• greek yoghurt

Method:

• Preheat oven to 200 fan / 220

• Mix the oil, onion, okra, spices, salt and chickpeas in a roasting tin and roast in the oven for 20 mins

• Meanwhile mix the garlic, ginger, tomatoes and water in a bowl

• After 20 mins, add the tomato mix to the roasting tin, stir well and cook for a further 20 mins

• Taste and season if needed. Add the lemon juice and stir in.

• Scatter over flaked almonds and coriander

• Serve with rice and a dollop of greek yoghurt.

#dinner #easydinner #vegetarian