Curried Okra with Chickpeas and Tomatoes
A flavorful vegetarian curry combining tender okra, chickpeas, and tomatoes with aromatic Indian spices. This hearty dish pairs perfectly with basmati rice.
4 servings
20 min
Ingredients
- •1¼ lb okra
- •1½ tablespoons vegetable oil
- •1 medium onion
- •2 cloves garlic
- •4 teaspoons fresh ginger
- •2 teaspoons curry powder
- •1 can whole tomatoes
- •1 can chickpeas
- •⅔ cup water
- •¾ teaspoon salt
- •¼ teaspoon black pepper
- •serving basmati rice
Cooking Instructions
- 1.
If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
5 min
- 2.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.
15 min
