Okra, Corn, and Tomato Curry with Cilantro and Lime
Okra, Corn, and Tomato Curry with Cilantro and Lime is a vibrant and flavorful curry that combines fresh okra, sweet corn, and juicy tomatoes with aromatic spices, coconut milk, and chickpeas. Finished with a squeeze of lime and a sprinkle of fresh cilantro, this curry is both hearty and refreshing, perfect for serving over steamed basmati rice.
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.
Notes
The Vegetable Butcher by Cara Mangini • Workman Publishing • Photography by Matthew Benson
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 6gFat: 15gSaturated Fat: 9gSodium: 500mgPotassium: 450mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 50mgCalcium: 60mgIron: 2.5mg
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