Curried Okra With Chickpeas And Tomatoes

• 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:
• or basmati rice

1. If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute 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.

fresh okra, vegetable oil, onion, garlic, fresh ginger, curry powder, tomatoes, chickpeas, water, salt, black pepper, accompaniment, basmati rice

Taken from www.epicurious.com/recipes/food/views/curried-okra-with-chickpeas-and-tomatoes-232795 (may not work)