Okra and Chickpeas Curry with Coconut
I like okra but it has to be prepared and cooked correctly, and I think some people have had slimey experiences whilst preparing or eating it, done right okra is crunchy. In this recipe the texture of the okra contrasts with the chickpeas and is complimented by sweetness from coconut milk and fired by chilli and ginger. This curry is quick, tasty, filling and inexpensive, it's a good side dish or something different for tea. To me that it's also vegetarian is irrelevant, good recipes don't have to have meat in them.
Some okra
Tin chickpeas
Coconut milk
Few cherry toms
Onion
Garlic 1 clove
Seasoning
Spices
Fresh ginger grated about an inch
Fresh chillies to taste
Chilli powder
Turmeric
Ground coriander
Garam masala
Prepping okra - it seems to go off quick so if you find some use it as soon as possible.
Anyway don't wash okra just wipe it with a piece of damp kitchen roll, then wipe it with dry kitchen roll. Top and tail the okra and cut into half inch pieces, then in a little olive oil and fry it for a few minutes and remove from the pan.
Add finely chopped onion to the pan and fry, then as it starts to go clear add the garlic, then the ginger, a minute later add the spices and toms that have been cut in half, stir around for a minute then add some water and the chickpeas (drained and rinsed). Simmer for ten minutes then add back in the okra, turn the heat down slightly and then pour in the coconut milk and a minute later serve.
You won't have to call the family to come for tea, they will be stood there salivating.
