• Ingredients: 9
  • Serves: 4
  • Prep: 20 min
  • Bake: 35 min

Curried okra with chickpeas and tomatoes with accompaniment: cinnamon-spiced rice or basmati rice. To make this curried okra with chickpeas and tomatoes for 4 persons you will need 20 min for preaparation and 35 min for baking.


  • Accompaniment: cinnamon-spiced rice or basmati rice

Finely grate, place in paper towel, and squeeze to yield 1 1/2 teaspoons juice:

  • 1 2-inch pc. fresh ginger

Whisk together in small saucepan:

Add and bring to simmer (do not boil):

  • 6 large shiitake mushrooms, stemmed, thinly sliced
  • 2 green onions, thinly sliced

Add and cook soup 30 seconds:

For serving:


  1. Step 1 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.
  2. Step 2 Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes.

    For this step you will need

  3. Step 3 Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

Nutrition information

Calories 210 Carbohydrates 33 g (11%)
Fat 6 g (10%) Protein 9 g (18%)
Saturated Fat 0 g (2%) Sodium 620 mg (26%)
Polyunsaturated Fat 2 g Fiber 4 g (17%)
Monounsaturated Fat 3 g Cholesterol 0