I had a mad craving yesterday for this dish, so I wrote up a recipe and tested it. It more than lived up to my expectations, which is good since I have a huge pot of food. It will freeze well I'm sure. I wanted to make Roti and Mint Chutney as well, but didn't have the ingredients for that.. so I'll do that another time.
This came together in 30 minutes. I used frozen okra, but you could use fresh of course. I think the cooking time would remain the same.
Curried Okra, Tomatoes and Chickpeas
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 tablespoon coriander
- 2 teaspoons turmeric
- ½ teaspoon hot Indian chili powder
- ¼ teaspoon cinnamon
- 1 large onion, cut into half moons
- 8 cloves garlic, sliced into slivers
- 3 tablespoons chopped, fresh ginger
- Hefty pinch salt and freshly ground pepper
- 1 pound frozen okra
- 1 28 ounce can diced tomatoes and their liquid
- 15 oz can drained chickpeas or 1.5 cups cooked chickpeas
- 1 cup water
- Braggs Liquid Aminos, Soy Sauce or Tamari to taste
- ½ cup chopped cilantro
- Juice of 1 large lime
- In a heavy bottom skillet over medium heat add the oil and spices. Toast spices for a minute or so.
- Add the onion, garlic and ginger along with a good pinch of salt and pepper
- Coat onion mixture with spices and cook for 5 minutes or until onions are soft
- Add the okra, tomatoes, chickpeas and water.
- Cover and simmer for 20 minutes or so.
- Taste and add Braggs and more pepper to taste along with the cilantro and lime juice.
- Let sit for 5 minutes, taste again and adjust seasoning if necessary
Do you like okra? I love it in stews and soups.. I remember eating steamed okra as a kid and it was horrible. The slime factor grossed me out to such a degree, but this is a great way to use the "slime" to your advantage.