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(S) Curried Okra With Chickpeas And Tomatoes

(S) Curried Okra With Chickpeas And Tomatoes

By: Rachel's Tea

Info

Info

Servings
4-6
Prep-Time
-
Cook-Time
-
Cal/serving
209
Ingredients
  • Vegetable oil 1 1/2 tablespoons
  • Onion (chopped) 1 medium
  • Garlic (finely chopped) 2 cloves
  • Curry powder 2 teaspoons
  • Water 2/3 cup
  • Salt 3/4 teaspoon
  • Black pepper 1/4 teaspoon
  • Serve with Basmati rice optional
  • Chickpeas (drained and rinsed) 1 (19-oz) can (2 cups)
  • Fresh okra (suggested untrimmed 2 lb(10-oz) packages frozen whole okra not thawed) 1 1/4 lb small
  • Fresh ginger (finely chopped and peeled) 4 teaspoons
  • Whole tomatoes (in juice, tomatoes chopped, reserving juice) 1 (14- to 15-oz) can

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Note:-

For A Delicious Dinner!

Method

  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.
  3. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes.
  4. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.