Name: Okra, Corn, and Tomato Curry with Cilantro and Lime
Yield: 7 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); Zweigelt

Okra, Corn, and Tomato Curry with Cilantro and Lime

Servings

7servings

Servings

7servings

Ingredients

1can (13 to 13 ½ oz) unsweetened, full-fat coconut milk, cream skimmed off the top and reserved
1tbsp curry powder
1small onion, finely diced
2 garlic cloves, minced
1tbsp 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
¼tsp freshly ground black pepper, plus extra as needed
1lbs tomatoes, cored, seeded, and cut into ¾-inch dice
2cups cooked chickpeas, canned is fine
2cups fresh corn kernels, from 2 ears of corn
½lb small okra (narrow pods no more than 3 inches long), stems trimmed and left whole or cut into ¼-inch rounds
1tbsp 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.

Recipe Notes

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