Curried Okra Mushrooms And Garbanzo Beans Recipes

CURRIED OKRA, MUSHROOMS AND GARBANZO BEANS

Steps:

• For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
• Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
• Mix in the rest of the ingredients and set aside.
• For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
• Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
• Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
• Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
• Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
• Stir again, and then bring to a boil.
• Reduce your heat and then cover and simmer for 5 minutes.
• Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
• Remove from heat and add your chopped cilantro, stirring lightly.
• Serve with your mango relish and rice (I like it with basmati).

ROASTED OKRA AND CHICKPEAS

Steps:

• Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown. Cut into 1-inch diagonal pieces and add to a baking sheet. Toss with the oil. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.
• Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm.

CURRIED OKRA WITH CHICKPEAS AND TOMATOES

Steps:

• If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
• 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. 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.

CURRIED GARBANZO BEANS

Steps:

• Over medium-high heat, add oil to a medium-size frying pan. Once it's hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
• Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
• Add in peas (they don't have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
• Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

MUSHROOM AND OKRA CURRY

Steps:

• Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
• With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
• Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
• Uncover and cook the curry for 10 minutes more, or until the okra is tender.
• Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

SAUTEED CURRIED MUSHROOMS

Steps:

• saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
• ad salt and pepper to taste.
• ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
• serve with your favorite protein or on its own with buttered french bread.