Curried Okra with Chickpeas and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed) |
1 1/2 tablespoons vegetable oil |
1 medium onion, chopped |
2 garlic cloves, finely chopped |
4 teaspoons finely chopped peeled fresh ginger |
2 teaspoons curry powder |
1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice |
1 (19-oz) can chickpeas, drained and rinsed (2 cups) |
2/3 cup water |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
accompaniment: cinnamon-spiced rice or basmati rice |
Directions:
1. If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
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.
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