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Curried Okra with Chick Peas and Tomato




Source of Recipe


Bon Appetit


Recipe Introduction


Enough to feed 2 or 3 people. This recipe is easy to double. (No need to double the rice dish) The original recipe said to leave the okra whole and untrimmed, but we cut them into 1-1/2-inch slices and it was good.


Recipe Link: http://www.epicurious.com/recipes/recipe_views/views/232795

List of Ingredients




For Okra Dish:

1 1/4 lb small fresh okra, cut into 1-1/2-inch slices, 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

For Spiced Rice:

1 medium onion, chopped
3 garlic cloves, chopped
3/4 teaspoon cumin seeds
1 (2 1/2- to 3-inch) cinnamon stick
2 tablespoons olive oil
1 1/2 cups long-grain white rice
2 1/4 cups reduced-sodium chicken broth
3/4 teaspoon sugar
3/4 teaspoon black pepper
1 teaspoon salt

Recipe



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.

Serve with spiced rice:

Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring until onion begins to soften, about 3 minutes. Add rice and cook, stirring until grains become slightly translucent, about 2 minutes.

Stir in broth, sugar, pepper, and salt, and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice and discard cinnamon stick.