curried okra with chickpeas and tomatoes March 19, 2007

QUICK RECIPE- Curried Okra with Chickpeas and Tomatoes

This yummy meal can be made very quickly with the help of some convenience items.  Don’t get me wrong, I am all about fresh ingredients, but I am also a busy grad student who likes to eat good food. Thus, I try to adapt my recipes, when possible, to make them easier to prepare.  So, for this recipe, I used frozen okra, organic canned diced tomatoes, and canned chickpeas.  Start the rice first, and it will be done by the time you are done with the stew.

 1 1/4 pound frozen okra

1 T vegetable oil

1 medium onion, peeled and chopped

2 garlic cloves, peeled and minced (you can also use the one in a jar- super fast!)

4 t minced ginger (again, you can choose fresh or bottled)

1 T curry powder

1 (14 -15 oz) can diced tomatoes with juice

1 (15 – 19 oz) can chickpeas, rinsed and drained

salt and pepper to taste

Heat oil in a skillet over medium high heat. Saute onion and garlic with ginger and curry powder, stirring for 4 minutes.  Stir in tomatoes with their juice, chickpeas, and okra. Cover and let simmer until okra are warmed through. Add salt and pepper to taste. Serve over rice (we like brown, but any kind will do!).

adapted from “The Cultural Kitchen” section of the Miami Herald, from which they say it was adapted from Gourmet Magazine, October 2005.