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Okra And Chickpea Curry

Coconut milk instead of cream makes this curry vegan.

okra curry

Okra is one of those plants that takes a while to get going in the garden, but then once the heat hits in July and August, the fruit really pops up. In Indiana, we had hot days at the end of September, so I’m still getting plenty of okra– and it’ll probably keep popping up until the first frost.

I’ve picked some tender, young okra for this curry. We want to keep the crunchy texture, so we won’t cook it for too long. Are you worried about the sliminess? That’s what the apple cider vinegar is for.

Okra and Chickpea Curry


  • 1/2 cup onion, sliced
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • ¼ teaspoon chili powder
  • 1 pound okra, cleaned and trimmed
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 cup sweet peppers, diced
  • 1 cup tomatoes
  • 1 cup chickpeas, cooked and rinsed
  • 1/2 cup coconut milk
  • salt, pepper and favorite hot sauce to taste
  • a handful of fresh herbs (basil, chives, cilantro, parsley, scallions, etc.)


  1. In a frying pan, sauté onion in 2 tablespoons oil until golden. Add ginger, garlic and spices and sauté for a few minutes.
  2. Add okra and vinegar and cook for a few minutes.
  3. Add tomatoes, chickpeas and coconut milk and cook until liquids evaporate and stew starts to thicken.
  4. Season to taste. Finish with fresh herbs and serve with rice.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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