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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash the okra and pat them dry. Slice off the stem ends and cut into 1-inch pieces.

Step 2

Clean the mushrooms with a damp paper towel and slice them into thick pieces.

Step 3

Finely chop the onion and tomato. Mince the garlic and ginger.

Step 4

Heat the vegetable oil in a large skillet or pan over medium heat.

Step 5

Add the cumin seeds and let them sizzle until aromatic, about 30 seconds.

Step 6

Stir in the chopped onion and sauté for 3-4 minutes until translucent.

Step 7

Add the minced garlic and ginger, cooking for an additional 1-2 minutes.

Step 8

Mix in the turmeric powder, ground coriander, curry powder, and paprika. Cook the spices for 1 minute, stirring constantly.

Step 9

Add the chopped tomato and cook for 4-5 minutes until it breaks down into a thick sauce.

Step 10

Stir in the okra and mushrooms, ensuring they are well-coated in the spice mixture. Sauté for 5 minutes.

Step 11

Add the cooked garbanzo beans, coconut milk, and water. Stir well to combine.

Step 12

Season the curry with salt and black pepper. Bring to a simmer and reduce the heat to low.

Step 13

Cover and simmer for 15-20 minutes, stirring occasionally, until the okra is tender and the sauce has thickened.

Step 14

Taste and adjust seasoning as needed. Garnish with freshly chopped cilantro before serving.

Step 15

Serve hot with steamed rice, quinoa, or your choice of flatbread.

Nutrition Facts

Serving size	(1437.9g)

Amount per serving	% Daily Value*
Calories	1095.7

Total Fat 43.0g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 20.3g
Cholesterol 0mg	0%
Sodium 5816.2mg	0%
Total Carbohydrate 154.5g	0%
Dietary Fiber 34.9g	0%
Total Sugars 58.8g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 495.6mg	0%
Iron 16.9mg	0%
Potassium 3440.6mg	0%

*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.

Source of Calories

Fat: 33.5%

Protein: 13.1%

Carbs: 53.5%