Okra, chickpea and tomato curry with naan

Vegetarian, Dairy Free, Soy Free

2 Servings, 720 Calories/Serving

35 Minutes

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.


  • 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

Heat oven to 350°F. In a large sauté pan, heat 2 tablespoons oil on medium until shimmering. Meanwhile, slice tops and tips off okra and chop into 1-inch pieces. Sauté okra with a couple pinches of salt until tender and lightly brown on all sides, 12 to 14 minutes. Prep aromatics while waiting:
*Peel onion and dice.
*Peel and mince ginger and garlic.
*Rinse jalapeno and mince. (Deseed and destem for less spice).


Sauté aromatics, simmer stew

2. Sauté aromatics: Remove okra from pan and set aside. In the same pan, add 1 tablespoon oil. Once shimmering, add onions and a pinch of salt and sauté until soft and translucent, 5 to 7 minutes. Meanwhile:
*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.


Simmer curry

Add okra back to pan with tomatoes, chickpeas, ½ cup water and a pinch of salt and simmer until tomatoes are cooked through and chickpeas and okra are tender, 13 to 15 minutes. Meanwhile, heat naan on a baking sheet in the oven until warm and slightly crisp, 3 to 5 minutes.


Finish, plate

Stir garam masala into curry and cook for another 30 seconds. Take pan off heat and stir in cilantro. Season to taste with salt. Divide evenly between two plates and serve with naan on the side.

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