Curried Okra With Chickpeas And Tomatoes Recipes

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CURRIED OKRA WITH TOMATO



Curried Okra With Tomato image

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

1 1/2 lbs fresh okra or 2 (10 ounce) packages frozen okra
4 cups tomatoes, peeled, cored, seeded and crushed or 4 cups canned tomatoes, crushed, preferably organic
1/4 cup peanut oil or 1/4 cup canola oil
3/4 cup onion, chopped fine
1 tablespoon garlic, chopped fine
1 tablespoon curry powder
1 teaspoon ground coriander
2 tablespoons hot green chili peppers, chopped (optional)
3 tablespoons coriander leaves, fresh, chopped
3/4 cup chicken broth, preferably homemade and unsalted (or vegetable broth)
salt & fresh ground pepper

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.

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

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