Okra Curry with Chickpeas and Tomatoes

Serves: 4 as a main course or 6 side dishes

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 fresh ginger, peeled and chipped finely
2 teaspoons curry powder
1 can (14 – 15 ounces) whole tomatoes in juice (tomatoes chopped, reserve the juice)
1 can (19 ounces / 2 cups) chickpeas, drained and rinsed
2/3 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions

If using fresh okra: Trim it, leaving the tops intact. Be careful not to cut into the pods.
Heat the oil in a large pan over medium heat, and sauté the onion, garlic, ginger, and curry powder for about 2 minutes. Add the tomatoes, tomato juice, chickpeas, and the water. Bring to a gentle boil for about 2 minutes. Add in the okra, salt, and pepper. Simmer uncovered until the okra is tender (about 10 minutes).

My Notes

We had a can of okra that needed to be used up, so I drained and rinsed that for this recipe. I only left it simmering long enough to heat it through so it didn’t get mushy. I also added a teaspoon of powdered fenugreek since it seemed to be missing something. I also added about 2/3 of a can of drained sweetcorn since we had it leftover in the fridge.

The amount of curry powder used is a bit too much for the strength that I have in my spice rack — my own fault for not adding it a bit at a time and tasting it as I go. I know I’m a wimp about hot spicy food and yet I never learn… 😉
I’d try this recipe again using fresh okra. Canned okra was not the best choice to use, but in a pinch it’s ok.