Recipe: Vegan Curry


We often get asked for more vegan dishes... so this video recipe request from LISA SCHWARTZ was the perfect opportunity to give one a go. This savoury dish of spiced okra sits perfectly on a bed of cumin spiked humous.


  • 1 red onion
  • 1 clove garlic
  • 1 knob fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground fenugreek
  • 200 g fresh okra
  • 4 fresh tomatoes
  • 400 g tin of chickpeas
  • 1 clove garlic
  • 1 tsp cumin seeds
  • 1 lemon
  • 75 ml olive oil
  • 75 ml rapeseed oil
  • 1 bunch fresh coriander
  • 1 handful cashew nuts
  • 1 pinch cayenne pepper
Prep the vegetables

Step 1

Prep The Vegetables

Peel and finely slice the onion, garlic and ginger.

fry the vegetables

Step 2

Fry The Vegetables

Fry in a saucepan with a shot of oil for 3-4 minutes to softened. Add the dried spices into the saucepan and stir well to avoid any clumping.

add the okra

Step 3

Add The Okra

Slice the tops off of the okra and cut into pieces 2cm across. Turn up the heat in the saucepan and add the chopped okra and a tiny splash of water.

add the tomatoes

Step 4

Add The Tomatoes

Quarter, de-seed and hack up the tomato flesh, discarding the seeds. Add them to the pan with the okra after a couple of minutes, along with a generous pinch of salt and pepper. Cook for 5 minutes until both the okra and tomatoes have softened.

Make the sauce

Step 5

Make The Sauce

Drain the chickpeas from their tin and place into a food processor with the garlic, cumin seeds, juice of the lemon and enough oil to form a smooth paste, then season to taste with salt and pepper.

Toast the nuts

Step 6

Toast The Nuts

Toast the cashews in a dry pan with a pinch of salt and cayenne pepper.

Finish and serve!

Step 7

Finish And Serve!

Chop the fresh coriander and stir it through the okra dish. Serve the okra on a bed of the humus with as scattering of cashew nuts on top. Serves 4

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