GF Vegan Curry Seasoned Okra, Eggplant And Chickpeas

March 9, 2021
For the first time in my life, I found okra in the Indian grocery store! I guess they had it before too, but I literally visited every exotic store in Budapest and never found okra before, but they are just 5 minutes from my apartment and their fridge is full with frozen okra. I only tried this strange looking vegetable once in India, and ever since I was playing with the idea of using it in my foods. Especially when I read the vegan gumbo recipe here (that recipe is going to be tested by me soon, haha).

I dare say, despite using Madras curry seasoning for this dish, this is very far from anything I would call authentic. Though the title says "curry spiced" this dish is not a curry. But I got a beautiful, meaty, deep purple eggplant from the farmers market and along with the okra I just discovered at the Indian grocery store, I got so inspired and the flavors are definitely Indian.

I made a big batch of it and I can tell you this dish makes a perfect main course alone, or you can add some rice and vegan yogurt to it. And if there is still some leftover, it does perfectly well as a side dish or salad.
curried okra in a dish next to a spoon

GF Vegan Curry Seasoned Okra, Eggplant And Chickpeas

Recipe Type: Hearty Entrees
utensils YIELDS 3–4 servings
herb graphic for recipe card
  • 1 small onion
  • 2 tbsp fresh ginger
  • 2 cloves garlic
  • 1 tbsp oil
  • 2 tbsp black mustard seeds
  • 2 cups baby tomato mix
  • 2 cups sliced, frozen okra
  • 2 cups eggplant, cubed
  • 1/2 cup veggie broth
  • 1 can (about 200g) garbanzo beans or chickpeas, rinsed, drained
  • 1/2 tsp garam masala
  • 1 tbsp Madras curry powder
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1. In a food processor blend together onion, garlic and ginger to get a thick cream.

2. Heat the oil in a pan over medium heat. Add the onion purée and black mustard seeds. Stir-fry until seeds begin to pop and onion mixture starts to turn brown.

3. Add tomatoes. Cook until they begin to burst, stirring occasionally to keep from scorching. Add okra and eggplant. Reduce the heat and cook until tender, about 10 minutes, stirring occasionally.

4. De-glaze the pan with broth, adding enough to keep the vegetables quite moist but not soupy. Add chickpeas and spices, mix well and cook for about 5 more minutes, until it heats through.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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