For 4 Person(s)


  • 2 inch piece fresh ginger, peeled and thinly sliced crosswise
  • 5 garlic cloves, peeled
  • 2 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 1 medium yellow onion, diced small
  • 2 large tomatooes, roughly chopped
  • 1 cup unsweetened coconut milk
  • 2 russset potato/sweet potato, peeled and cut into pieces
  • 1 carrot, cut into pieces
  • 1 head cauliflower, cut into florets
  • 1/2 lb okra, stemmed and halved lengthwise
  • 1 can chickpeas, rinsed and drained
  • fresh cilantro for serving (optional)
  • 3 cups cooked white rice (for serving)


In a food processor, puree ginger and garlic with ¼ cup water until mostly smooth.

In a large saucepan, heat oil over medium high heat. Add the mustard seed and cumin seed with the onion and cook until fragrant, about 2 minutes.

Add ginger-garlic paste, reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes.

Add tomatoes and cook until beginning to break down, about 3 minutes.

Add potatoes and 3 ½ cups water, season with 1 teaspoon salt and ¼ teaspoon pepper.

Increase heat to high and boil until potatoes are tender, about 12 minutes.

Fold in the vegetables and okra, reduce heat to medium, cover, and simmer until vegetables are tender, 10 minutes.

Stir chickpeas into curry and increase heat to high.

Simmer rapidly until liquid reduces slightly, 2 minutes.

Serve curry with rice, with cilantro.

Recipe notes

For the above recipe, please feel free to substitute/add in more vegetables of your preference (E.g. substitute lentils for chickpeas).