Best Curried Okra Mushrooms And Garbanzo Beans Recipes

Mushroom and Okra Curry image

Provided by Daydream

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 garlic cloves, peeled and roughly chopped
1 inch piece fresh gingerroot, peeled and roughly chopped
2 fresh red chilies, seeded and chopped
3/4 cup cold water
1 tablespoon vegetable oil
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon ground cumin
2 green cardamom pods
1/8 teaspoon ground turmeric
1 (14 ounce) can peeled and chopped tomatoes
1 lb mushroom, halved (or quartered, if large)
8 ounces okra, washed, dried and trimmed
2 tablespoons chopped fresh cilantro

Steps:

Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
Uncover and cook the curry for 10 minutes more, or until the okra is tender.
Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

Nutrition Facts : Calories 109.8, Fat 4.5, SaturatedFat 0.6, Sodium 21.3, Carbohydrate 15.3, Fiber 4.9, Sugar 6.8, Protein 6.4

Indian Curried Okra image

Provided by Cluich

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Steps:

Remove the stemsfrom the okra and cut into 1-in. slices.
Heat the oil in a frying pan, then add the onion and cook for about 10 minutes. Add the okra, chili powder, turmeric, tomato, and salt, and cook, covered, for about a half hour (until the okra is tender).
Add the garam masala, cardamom, and nutmeg, and continue cooking, stirring frequently, for another couple of minutes. Serve hot.

Nutrition Facts : Calories 221.8, Fat 18.6, SaturatedFat 2.5, Sodium 19.7, Carbohydrate 13.8, Fiber 5.1, Sugar 4.2, Protein 3.2

Curried Okra with Chickpeas and Tomatoes image

Yield Makes 4 main-course or 6 side-dish servings

Number Of Ingredients 12

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 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
Accompaniment: cinnamon-spiced rice or basmati rice

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 image

Provided by Alskann

Categories Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb young okra pods
2 onions
3 tablespoons olive oil
1/2 teaspoon dried hot red chili pepper
1/4-1/2 teaspoon mild curry powder (depending on personal taste)
1/4 teaspoon ground turmeric
salt and pepper, to taste

Steps:

Cut off the ends of the okra pods.
Slice the pods into approximately 1/4 to 1/2 inch rounds.
Peel and slice the onions.
Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
Remove the bowl from the refrigerator and drain off the salt water.
Heat the oil in a heavy skillet over medium high heat.
Add the Okra and fry until lightly browned. (Approximately 10 minutes).
Turning frequently to prevent sticking.
Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
Serve hot.