Okra, chickpea and tomato curry with naan
Vegetarian, Dairy-Free, Soy-Free
This spicy Indian curry made with okra, stewed tomatoes and a classic masala spice mix gets a protein boost from chickpeas. Mop up the delicious sauce with crispy naan served on the side.
In your bag
- 12 ounces okra
- 1 small yellow onion
- 1-inch piece ginger
- 2 cloves garlic
- 1 jalapeño
- 3 vine-ripe tomatoes
- 1 cup chickpeas
- small bunch cilantro
- ¼ teaspoon garam masala
- Indian spice mix
- 2 naan
Fry okra, prep aromatics
*Peel onion and dice.
*Peel and mince ginger and garlic.
*Rinse jalapeno and mince. (Deseed and destem for less spice).
Sauté aromatics, simmer stew
*Rinse tomatoes and coarsely chop.
*Drain chickpeas and rinse.
*Rinse cilantro and coarsely chop.
Stir garlic, ginger, jalapeno and masala spice mix into pan and cook until fragrant, about 30 seconds.