Okra Curry, Two Ways

I made a simple vegetarian curry today for dinner. Served over rice, it's a meal by itself. We had some chicken as well.


The dish starts off vegan:

• 15 or so baby potatoes, or one large russet cubed, cooked and drained
• 2 cups of garbanzo beans, cooked and drained
• a quart of okra (about 2 lbs? It's very flexible)
• 1 onion, diced
• 3 cloves garlic, chopped
• 3 tablespoons garam masala
• 1/2 teaspoon cayenne, or more if you like the heat
• 1 teaspoon cumin
• 1 teaspoon turmeric
• black pepper
• salt
• heavy cream (optional

Tip: cook the garbanzo beand until almost done, add salt, and throw the potatoes into the same pot. That way the beans and potatoes are cooked in only one pot, and they come out lightly salted.

Sautee the garam masala, cumin, cayenne, turmeric, onions and garlic in a little oil, then add the okra and sautee until the okra is a little crisp and brown around the edges. Add the garbanzo beans, potatoes, and just enough water to almost cover everything (less is better here). Stir together and bring to a boil. Taste for salt and pepper, then let simmer for ten minutes covered. Un-cover and cook until the consistency is what you want. Taste for seasoning.

Add half a cup of heavy cream if you want a creamy version. Diced chicken is good too! Serve either over rice.