Okra, Chickpea & Cauliflower Coconut Curry
A hearty yet vibrant curry featuring tender cauliflower, creamy chickpeas, and fresh okra simmered in a coconut-tomato sauce with warming spices. Perfect for pairing with rice or flatbread for a nourishing plant-based meal.
Equipment
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
Ingredients
- 2 Tbsp coconut oil or neutral oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 2 tsp curry powder or mix of garam masala + turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika optional
- 1 medium head cauliflower cut into florets
- 1 can 15 oz chickpeas, drained and rinsed
- 1½ cups okra trimmed and halved (about 12–15 pods)
- 1 can 14 oz coconut milk (full-fat or light)
- 1 cup crushed tomatoes or 2 fresh tomatoes, grated
- ½ cup vegetable broth add more as needed
- Salt and pepper to taste
- Juice of ½ lime
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic and ginger, cooking until fragrant, about 1 minute.
- Add curry powder, cumin, and paprika. Stir for 30 seconds to toast the spices.
- Mix in crushed tomatoes and cook for 2–3 minutes. Add coconut milk and vegetable broth, stirring well to combine.
- Add cauliflower florets and chickpeas. Simmer uncovered for 12–15 minutes, until cauliflower is tender but not mushy.
- Stir in okra and cook another 8–10 minutes, until okra is tender.
- Season with salt, pepper, and lime juice to taste. Garnish with fresh cilantro.
- Serve hot with rice, quinoa, or flatbread.
Video
@herbyeater I feel like Okra is intimidating at first— it’s slimy and slightly sticky, it’s outside is super fibrous and it isn’t an often used ingredient for many. But man— do I love this vegetable. And it’s perfect, and I do mean PERFECT, in a stew situation. Hence, a curry. 🍛 A curry that’s also… 🌱 Vegan + gluten-free 🥥 Creamy without dairy 🥘 Ready in under 30 minutes! You can’t really beat it. And as we transition into #autumn 😍 it’s a great segue. Find the full recipe on theherbyeater.co 🥰 + I highly recommend listening to some Paul Simon while making this for the full experience. #healthycomfortfood #plantbasedrecipes #veganglutenfree #okrarecipes
♬ Loves Me Like a Rock - Paul Simon
Notes
Cooking the okra near the end prevents it from becoming slimy and keeps the texture pleasant! Try to add it in as one of the last components.
For extra richness, stir in 2 Tbsp cashew cream before serving.
This curry reheats beautifully and thickens as it sits—perfect for meal prep.