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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


  • 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.

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