ROASTED OKRA AND CHICKPEAS
This mixture makes a great snack-just salty and crispy and spicy enough to go along with an ice cold lager. And if you have some plain yogurt on hand, drizzle it on top or serve on the side for dipping.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown. Cut into 1-inch diagonal pieces and add to a baking sheet. Toss with the oil. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.
- Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm.
CURRIED OKRA WITH CHICKPEAS AND TOMATOES
An easy Curried Okra recipe
Categories Ginger Tomato Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Curry Chickpea Vegan Okra Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 12
Steps:
- If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
- 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.
CURRIED OKRA, MUSHROOMS AND GARBANZO BEANS
This recipe is really easy to prepare, and it is SO delicious. You will love the mango relish with it, too!
Provided by love4culinary
Categories Curries
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
- Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
- Mix in the rest of the ingredients and set aside.
- For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
- Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
- Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
- Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
- Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
- Stir again, and then bring to a boil.
- Reduce your heat and then cover and simmer for 5 minutes.
- Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
- Remove from heat and add your chopped cilantro, stirring lightly.
- Serve with your mango relish and rice (I like it with basmati).
CURRIED OKRA WITH TOMATO
If you like it hot, use as many of the hot chilies as you like, or leave them out. With some grilled chicken or fish or shrimp, makes a very nice meal. Cooking time does not include defrosting time if you have to use frozen okra.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- If fresh okra is used, trim off tough stems.
- If frozen okra is used, defrost and drain.
- Put the tomatoes in a saucepan and bring to the boil.
- Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
- Heat the oil in a saucepan over medium high heat and add onions and garlic.
- Cook, stirring, until the mixture is softened.
- Sprinkle with curry powder and ground coriander and cook briefly.
- Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
- Stir in chilies and fresh coriander.
- Add the okra, chicken broth and salt and pepper to taste.
- Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.
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