Okra, Corn, and Tomato Curry with Cilantro and Lime

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 Okra, Corn, and Tomato Curry with Cilantro and Lime
Servings
servings
Servings
servings
Ingredients
1 can (13 to 13 ½ oz) unsweetened, full-fat coconut milk, cream skimmed off the top and reserved
1 tbsp curry powder
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp ginger, minced (from a one-inch piece)
1 yellow or red bell pepper, stemmed, seeded, and cut into ¼-inch dice
1-2 jalapeños, seeds and ribs removed, minced (for extra heat, use some seeds)
¾ tsp salt , plus extra as needed
¼ tsp freshly ground black pepper, plus extra as needed
1 lbs tomatoes, cored, seeded, and cut into ¾-inch dice
2 cups cooked chickpeas, canned is fine
2 cups fresh corn kernels, from 2 ears of corn
½ lb small okra (narrow pods no more than 3 inches long), stems trimmed and left whole or cut into ¼-inch rounds
1 tbsp freshly squeezed lime juice
½ cup fresh cilantro leaves, chopped
Steamed basmati rice, for serving
Lime wedges, for serving
WINE PAIRING
Zweigelt
Instructions
HEAT the reserved coconut cream in a Dutch oven over medium heat. When it begins to simmer around the edges, add the curry powder and cook until fragrant, about 1 minute. Stir in the onion, garlic, ginger, bell pepper, jalapeño, 3⁄4 tsp of the salt, and 1⁄4 tsp of pepper and cook, stirring occasionally, until the vegetables begin to soften, 4 to 6 minutes.
STIR in half of the tomatoes, all of the chickpeas, and the coconut milk. Partially cover the pot and adjust the heat to maintain a steady simmer. Simmer, stirring occasionally, until the tomatoes begin to melt and the stew thickens, about 5 minutes.
INCREASE the heat to medium-high and add the remaining tomatoes and the corn, okra, and lime juice. Continue to cook, partially covered, until the okra is just tender but still crisp, 3 to 5 minutes more. Stir in half of the cilantro, adjust the salt to taste, and remove from the heat. Serve over a scoop of basmati rice with a sprinkle of the remaining cilantro and a wedge of lime.
NOTE: Leave pods whole to keep the okra’s slick interior from thickening the sauce. Cut the okra into 1⁄4-inch rounds if you prefer small, tender bites of it and a slightly thicker, more viscous sauce.
Ingredients
1 can (13 to 13 ½ oz) unsweetened, full-fat coconut milk, cream skimmed off the top and reserved
1 tbsp curry powder
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp ginger, minced (from a one-inch piece)
1 yellow or red bell pepper, stemmed, seeded, and cut into ¼-inch dice
1-2 jalapeños, seeds and ribs removed, minced (for extra heat, use some seeds)
¾ tsp salt , plus extra as needed
¼ tsp freshly ground black pepper, plus extra as needed
1 lbs tomatoes, cored, seeded, and cut into ¾-inch dice
2 cups cooked chickpeas, canned is fine
2 cups fresh corn kernels, from 2 ears of corn
½ lb small okra (narrow pods no more than 3 inches long), stems trimmed and left whole or cut into ¼-inch rounds
1 tbsp freshly squeezed lime juice
½ cup fresh cilantro leaves, chopped
Steamed basmati rice, for serving
Lime wedges, for serving
WINE PAIRING
Zweigelt
Instructions
HEAT the reserved coconut cream in a Dutch oven over medium heat. When it begins to simmer around the edges, add the curry powder and cook until fragrant, about 1 minute. Stir in the onion, garlic, ginger, bell pepper, jalapeño, 3⁄4 tsp of the salt, and 1⁄4 tsp of pepper and cook, stirring occasionally, until the vegetables begin to soften, 4 to 6 minutes.
STIR in half of the tomatoes, all of the chickpeas, and the coconut milk. Partially cover the pot and adjust the heat to maintain a steady simmer. Simmer, stirring occasionally, until the tomatoes begin to melt and the stew thickens, about 5 minutes.
INCREASE the heat to medium-high and add the remaining tomatoes and the corn, okra, and lime juice. Continue to cook, partially covered, until the okra is just tender but still crisp, 3 to 5 minutes more. Stir in half of the cilantro, adjust the salt to taste, and remove from the heat. Serve over a scoop of basmati rice with a sprinkle of the remaining cilantro and a wedge of lime.
NOTE: Leave pods whole to keep the okra’s slick interior from thickening the sauce. Cut the okra into 1⁄4-inch rounds if you prefer small, tender bites of it and a slightly thicker, more viscous sauce.

The Vegetable Butcher by Cara Mangini • Workman Publishing • Photography by Matthew Benson

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