This curry is rich in flavor and full of nutrients from the veggies. Serve with a base of rice to soak up the delicious sauce.
To make this dish vegan, just leave out the paneer (Indian cheese).
1-2 tbsp. butter
1/2 onion, chopped
3 small/medium potatoes, chopped
1 cup water
1 can coconut cream
1 can chickpeas, drained
1 cup sliced okra
3 curry cubes (I recommend Golden Curry)
soy sauce to taste
1 pack paneer, chopped
Saute the butter, onion and potatoes in a large pot, then add the water. Cover and cook until potatoes soften.
Add coconut cream, chickpeas, okra, curry and soy sauce. Simmer and stir occasionally until curry flavor distributes fully. Turn off heat, then gently stir in paneer.