CURRIED OKRA WITH CHICKPEAS AND TOMATOES
An easy Curried Okra recipe
Categories Ginger Tomato Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Curry Chickpea Vegan Okra Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 12
Steps:
- If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
- 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.
TOMATO & CHICKPEA CURRY
Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
Provided by Chelsie Collins
Time 55m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
- Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
- Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
- Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
Nutrition Facts : Calories 369 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CURRIED OKRA WITH TOMATO
If you like it hot, use as many of the hot chilies as you like, or leave them out. With some grilled chicken or fish or shrimp, makes a very nice meal. Cooking time does not include defrosting time if you have to use frozen okra.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- If fresh okra is used, trim off tough stems.
- If frozen okra is used, defrost and drain.
- Put the tomatoes in a saucepan and bring to the boil.
- Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
- Heat the oil in a saucepan over medium high heat and add onions and garlic.
- Cook, stirring, until the mixture is softened.
- Sprinkle with curry powder and ground coriander and cook briefly.
- Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
- Stir in chilies and fresh coriander.
- Add the okra, chicken broth and salt and pepper to taste.
- Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.
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4.8/5 (11)Total Time 40 minsCategory SideCalories 115 per serving
- Heat oil in a skillet over medium heat. when hot, add mustard and cumin seeds and cook until they start to pop or change color.
- Add the onion, chili, garlic, ginger and cook until translucent. 4 mins. I usually use my mini food processor to chop these. Lots of onion garlic chili used in Indian food, so i know i will need more chopped for dals or curries.
- Add okra and pinch of salt., Cook for 10 minutes or until golden on some edges. Stir occasionally. Roasting the okra till the edges dry out a bit will seal in the slime.
- Add spices, tomato, ketchup, salt and water. Cover and cook until tomatoes are cooked. 6 mins Taste and adjust salt and spice. Mash the larger tomato pieces. Sprinkle some garam masala and mix in. Garnish with cilantro. Serve in a bowl with dals, soups or curries and cooked grains or flatbread.
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