Recipe information
Total Time
35 min
Yield
Makes 4 main-course or 6 side-dish servings
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
Need to make a substitution?
Preparation
Step 1
If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
Step 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.