Curried Okra Mushrooms and Garbanzo Beans
Dive into the vibrant flavors of this hearty Curried Okra, Mushrooms, and Garbanzo Beans recipe—a beautifully spiced dish that brings together tender okra, earthy mushrooms, and protein-packed chickpeas in a luscious coconut milk curry. Infused with aromatic cumin seeds, turmeric, and curry powder, this one-pot vegetarian delight offers an irresistible combination of rich spices and wholesome ingredients. The creamy tomato-based sauce is perfectly balanced with fresh ginger, garlic, and a hint of paprika, creating a comforting meal that's easy to make in just 45 minutes. Garnished with fresh cilantro and best served with steamed rice, quinoa, or warm flatbreads, this gluten-free and dairy-free curry is a flavorful weeknight dinner that’s sure to satisfy. Perfect for curry lovers and anyone seeking a nourishing plant-based recipe!
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Recipe Information
Ingredients
- 250 grams okra
- 200 grams mushrooms
- 1 cup cooked garbanzo beans (chickpeas)
- 1 medium onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 1 large tomato
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1.5 teaspoons curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
- 2 tablespoons fresh cilantro
Instructions
Wash the okra and pat them dry. Slice off the stem ends and cut into 1-inch pieces.
Clean the mushrooms with a damp paper towel and slice them into thick pieces.
Finely chop the onion and tomato. Mince the garlic and ginger.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds and let them sizzle until aromatic, about 30 seconds.
Stir in the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and ginger, cooking for an additional 1-2 minutes.
Mix in the turmeric powder, ground coriander, curry powder, and paprika. Cook the spices for 1 minute, stirring constantly.
Add the chopped tomato and cook for 4-5 minutes until it breaks down into a thick sauce.
Stir in the okra and mushrooms, ensuring they are well-coated in the spice mixture. Sauté for 5 minutes.
Add the cooked garbanzo beans, coconut milk, and water. Stir well to combine.
Season the curry with salt and black pepper. Bring to a simmer and reduce the heat to low.
Cover and simmer for 15-20 minutes, stirring occasionally, until the okra is tender and the sauce has thickened.
Taste and adjust seasoning as needed. Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, quinoa, or your choice of flatbread.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 58.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3441 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
