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Dinner with Rukmini
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Okra and Chickpea Curry With Almonds
Introduction from Rukmini Iyer
Okra has a reputation for becoming gelatinous in stews or curries, but in this oven-roasted dish it keeps its form perfectly. Serve this warming curry with rice and vegan yogurt.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/ gas 7
Mix the oil, onion, okra, spices, salt and chickpeas in a roasting tin, then transfer to the oven and roast for 20 minutes.
Meanwhile, mix the garlic, ginger, tomatoes and water together and set aside.
Once the okra has had 20 minutes in the oven, add the spiced tomato water, stir, then return to the oven and cook, uncovered, for 20 minutes.
Taste and season as needed with salt and the lemon juice. Scatter over the flaked almonds and coriander and serve hot with rice and yogurt.
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From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
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