Curried Okra With Chickpeas And Tomatoes Recipes

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.

Steps:

• Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown. Cut into 1-inch diagonal pieces and add to a baking sheet. Toss with the oil. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.
• Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm.

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.

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.

Steps:

• For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
• Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
• Mix in the rest of the ingredients and set aside.
• For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
• Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
• Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
• Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
• Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
• Stir again, and then bring to a boil.
• Reduce your heat and then cover and simmer for 5 minutes.
• Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
• Remove from heat and add your chopped cilantro, stirring lightly.
• Serve with your mango relish and rice (I like it with basmati).