Madras Curry with Sweet Potato, Okra and Chickpeas
A vibrant, plant-forward curry that delivers warmth and substance without meat. Roasted sweet potatoes soften into the sauce while okra adds a subtle earthiness and tender texture. Madras paste brings authentic heat balanced by cooling Greek yogurt and bright lemon, while kale and chickpeas pack protein and nutrition. This curry suits weeknight dinners and meal prep equally well, ready in under an hour. The version stands apart by combining three vegetables that rarely appear together in curry—the okra prevents mushiness while contributing body, chickpeas provide heartiness, and kale wilts at the last moment to retain structure. Serve over rice for a complete, satisfying meal that works for vegetarians and anyone seeking bold flavors without complexity.
Ingredients
- 1 tbsp olive oil
- 2 red onions, finely sliced
- 2 sweet potatoes, diced
- 3 tbsp madras curry pastethai red curry paste or garam masala plus cayenne1:1 or to tastespice
similar heat level but different flavor profile
- 6 ½ oz okra, cut into ¾" lengths
- 2 x 400g tins chopped tomatoes
- 3 ½ oz kale, roughly chopped
- 400 g tin chickpeas, drained and rinsed
- ¾ cups full-fat Greek yogurt
- 1 lemon, juice
- steamed rice(optional)
- fresh coriander(optional)
- salt(optional)
- pepper(optional)
- Greek yogurt, extra to serve(optional)
- lemon, wedges to serve(optional)
Instructions
- 1
Heat olive oil in a large frying pan and add sliced onions. Fry until softened, then add diced sweet potatoes and fry, stirring regularly to prevent sticking, until almost cooked.
- 2
Stir in curry paste, add okra, and fry briefly. Add chopped tomatoes and water, then simmer over low heat.
- 3
Stir in kale, chickpeas, and Greek yogurt. Return to a simmer and cook until kale wilts and sweet potato is tender.
- 4
Taste and season with lemon juice, salt, and pepper. Scatter with coriander and serve with extra yogurt, rice, and lemon wedges.
Tips
Cut okra into 2cm lengths and add early so it releases its thickening properties, creating a naturally creamy sauce without extra dairy.
Stir regularly during sweet potato cooking to prevent sticking and ensure even doneness. The potatoes should be nearly tender before adding liquid.
Temper the madras heat with extra yogurt at the end. Greek yogurt cools the palate and adds protein without lightening the sauce.
Good to Know
Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
Prepare up to the point of adding kale and yogurt. Cool, refrigerate overnight, then finish cooking before serving.
Serve hot over steamed rice with extra Greek yogurt, fresh coriander, and lemon wedges on the side.
Common Mistakes
Skip regular stirring while sweet potatoes cook to prevent sticking and uneven texture.
Add okra late or skip it to avoid a mushy sauce; it thickens naturally.
Overcook kale by adding it early; it should wilt in the final 2-3 minutes to retain structure.
Substitutions
Dairy-Free Swaps
General Alternatives
similar heat level but different flavor profile
FAQ
Can I make this curry ahead of time?
Yes, prepare through the tomato-simmering step, cool, and refrigerate overnight. Add kale and yogurt fresh when reheating to preserve texture and brightness.
What if I don't have okra?
Use green beans or frozen peas instead. Green beans hold shape better; peas will break down more. Use equal weight and adjust cooking time slightly.
How long does this curry keep in the freezer?
Freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat on the stovetop. Add fresh coriander and lemon juice after reheating.