OKRA, CHICKPEA AND TOMATO CURRY

OKRA, CHICKPEA AND TOMATO CURRY image

Yield 3-4 Servings

Number Of Ingredients 12

4 tbsp olive oil or vegetable oil
1 medium yellow onions - sliced
4-5 cloves garlic - minced
1/2 lb okra - trimmed, dried and sliced into 1-inch pieces
1 can chickpeas
1-2 medium tomatoes - diced
2 tsp of Season with Spice's Sweet Curry Powder
1/4 tsp of Season with Spice's Garam Masala
1/4 cup water
Pinch of salt, or to taste
Squeeze of lemon juice
A handful of fresh cilantro leaves - roughly chopped

Steps:

1. Heat oil in a large frying pan or wok over medium fire. Add in onions and sauté until they begin turning brown. Then add in the minced garlic and continue cooking until fragrant and lightly browned. 2. Add the okra into the pan, stir well, and cook for 10 minutes. Pour in a little bit of water if it gets too dry while cooking. Then, add in the chickpeas, tomatoes, sweet curry powder & garam masala. Mix well and continue to sauté until the tomatoes become soft & pulpy. Add in the water, stir gently, and let simmer for another 4-5 minutes until the curry thickens. Sprinkle in salt, and taste & adjust. 3. Turn heat off. Squeeze in some lemon juice and garnish with cilantro leaves. Serve the okra, chickpea & tomato curry over basmati rice, brown rice, or chapati. Add a dollop of plain yogurt too. Delicious!