Yesterday afternoon, we went grocery shopping for the ingredients that we didn't already have at home. Our local market didn't have red potatoes in their produce section, but they did have red okra!
I ended up modifying the recipe quite a bit, so I'll include it here at the bottom of the post. Note that I did use an entire serrano chili pepper--including the seeds!--as I am trying to knock a cold out of my system. The heat is not too intense for your mouth, but watch out because it sneaks up on you! I was blowing my nose after just a few bites. It doesn't taste overwhelming and it doesn't detract from the flavors at all, but if you'd prefer less heat, omit the seeds, try using only half of the serrano, or just omit it completely. The curry already provides some great spice!
- 2 cups cooked chickpeas
- A bunch of red okra, chopped
- 2 tablespoons sesame oil
- 1 medium onion, finely chopped
- 1 large and 1 small tomato, chopped
- 1 clove garlic, minced
- 1 small serrano chili pepper (with or without seeds), minced
- 2 tablespoons curry powder
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon grey sea salt
Cook the onion in the oil for several minutes over medium heat until softened. Add the tomato, garlic, and serrano pepper and stir well, heating for another few minutes. Add the curry powder and stir until it is thoroughly mixed in, then add the chickpeas and okra. Stir well, add the tablespoon of vinegar, then cover and let steam over low heat for a few minutes. Uncover, add the salt and stir well.
I enjoyed the dish over a bed of raw kale, and you could also pair it with rice or another grain. My fiance decided he wanted to put the mixture along with some baby romaine inside of garlic naan for a sort of wrap--yum! We both have decided that we like this version way better than the mashed version with the potatoes, and I'm already excited for the next time we make it!