Low Income Vegan Extraordinaire: Curried Okra with Chickpeas
This recipe is pretty inexpensive, extremely filling, and absolutely delicious!
It is based on an Epicurious recipe. (You can find the original recipe here) I only made slight adjustments, so I’m basically just copying and pasting.Not something I usually do, but TIP: when you are short on time and have random ingredients in your pantry and fridge, do a google search of them together. This was my search: okra chickpeas tomatoes and the recipe really did it justice. I added flax seeds because I add flax seeds to all my meals, feel free to skip on them. I found a gigantic container of them on sale. I also added a sweet plantain that was on the verge of spoiling. I do not waste food, so I decided to give the curry a sweet touch with the super ripe plantain.
- 1 (10-oz) package frozen cut okra (not thawed)
- 1 (15 oz) can of coconut milk
- 1 1/2 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 2 teaspoons curry powder
- 1 medium sized chopped tomato
- 1 (15-oz) can chickpeas
- 1 small ripe sweet plantain
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Laid on a bed of white rice
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and curry powder, stirring, 2 minutes. Add tomato with its juice, chickpeas, and coconut milk and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, sliced plantain, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.