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Curried Okra with Chickpeas and Tomatoes

September 1, 2010

So this isn’t my recipe, it’s over at epicurious: click here to see it. But I made a number of changes, so I’m rewriting it here. I had some fresh local okra and can make this with my temporary kitchen setup. Sorry, I was too hungry to take a picture before I ate this.

1.25 lbs fresh okra, ends trimmed if necessary (but don’t puncture the pods)
1.5 tbsp coconut oil
1 small onion, chopped
4 cloves garlic, minced
4 tsp minced fresh ginger
1.5 tbsp curry powder (or to taste)
1/4 tsp cayenne pepper (or to taste)
1 can of whole tomatoes (14 oz.)
1 can of chickpeas (14 oz.)
1/2 cup water
Kosher salt and fresh ground black pepper, to taste

1. Heat oil in a medium saucepan over medium heat until hot but not smoking, then sauté onion until translucent.  Add garlic, ginger, curry powder and cayenne. Stir and cook for one minute.
2. Add the tomato juice from the can, and then tear up the tomatoes with your hands into small pieces into the pot. Add the chickpeas, water and salt, bring to a boil and simmer for 10 minutes until slightly thickened.
3. Depending on the size of your okra, and how done you like it, add it now or wait a bit longer. You want the curry to simmer for about a half hour in total.
4. Add black pepper to taste and serve with rice or naan.


  • Be careful when trimming the okra, because if you cut into the pods you release the okra slime.
  • Ideally, I’d make this with home-cooked chickpeas, they’re much more delicious than canned.
  • Substituting stock for the water would also be good.
  • A little fresh cilantro would be a nice addition, too.
2 Comments leave one →
  1. September 6, 2010 9:41 am

    This sounds guasome. Even with a makeshift kitchen, you cook better than me… Miss you.

    • arlemonbar permalink*
      September 9, 2010 6:47 am

      I miss you too! That’s nonsense, though, you’re a great cook.

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