Best 7 Curried Okra Mushrooms And Garbanzo Beans Recipes

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**Savor the Exquisite Medley of Curried Okra, Mushrooms, and Garbanzo Beans: A Culinary Journey of Flavors and Textures**

Embark on a delightful culinary adventure with this tantalizing trio of curried okra, mushrooms, and garbanzo beans. This vibrant dish, a harmonious blend of flavors and textures, promises to awaken your senses and leave you craving for more.

Dive into the depths of this culinary creation and discover the tender okra, infused with the warmth of aromatic spices, dancing alongside meaty mushrooms that soak up the rich curry sauce. The garbanzo beans, with their hearty bite, add a satisfying textural contrast, while a symphony of herbs and spices orchestrates a flavor fiesta in your mouth.

But this culinary journey doesn't stop there. Explore variations of this delectable dish, each offering a unique twist on the classic recipe. Indulge in the comforting embrace of a slow-cooker version, where the ingredients meld together over hours, resulting in an explosion of flavors. Or, embrace the convenience of a one-pot rendition, where simplicity meets satisfaction.

For those seeking a vegan delight, a plant-based version awaits, where tofu takes center stage, delivering a delightful protein punch. And if time is of the essence, a quick and easy stir-fry variation promises a speedy yet flavor-packed meal.

No matter your dietary preferences or culinary skills, this article has a recipe tailored to suit your needs and desires. So, prepare to embark on a culinary adventure like no other, where the harmonious blend of curried okra, mushrooms, and garbanzo beans takes you on a journey of taste and texture.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED OKRA AND CHICKPEAS



Roasted Okra and Chickpeas image

This mixture makes a great snack-just salty and crispy and spicy enough to go along with an ice cold lager. And if you have some plain yogurt on hand, drizzle it on top or serve on the side for dipping.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pound okra
1 tablespoon vegetable oil
One 14-ounce can chickpeas, drained
2 teaspoons garam masala or other curry powder
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown. Cut into 1-inch diagonal pieces and add to a baking sheet. Toss with the oil. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.
  • Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm.

CURRIED OKRA, MUSHROOMS AND GARBANZO BEANS



Curried Okra, Mushrooms and Garbanzo Beans image

This recipe is really easy to prepare, and it is SO delicious. You will love the mango relish with it, too!

Provided by love4culinary

Categories     Curries

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 22

4 cloves garlic, chopped roughly
1 inch fresh gingerroot, peeled and chopped roughly.
2 fresh red chilies, seeded and chopped (use more or less to your tastes)
3/4 cup cold water
1 tablespoon safflower oil (vegetable or sunflower will work too)
1 1/4 teaspoons coriander seeds
1 teaspoon cumin seed
1 1/4 teaspoons ground cumin
2 green cardamom pods, seeds removed and then ground
1/4 teaspoon ground turmeric
14 ounces chopped tomatoes
3/4 lb mushroom (you can cut them if they are too large)
8 ounces garbanzo beans (cooked)
8 ounces okra, trimmed and cut into 1/2 inch slices
2 tablespoons cilantro, chopped
1 large ripe mango, weight equally approximately 1 1/4 pounds
1 clove garlic, crushed
1 yellow onion, finely chopped
2 teaspoons gingerroot, grated
1 -2 fresh red chile, seeded and chopped finely (more or less to your tastes)
1 pinch salt
1 pinch sugar

Steps:

  • For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
  • Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
  • Mix in the rest of the ingredients and set aside.
  • For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
  • Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
  • Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
  • Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
  • Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
  • Stir again, and then bring to a boil.
  • Reduce your heat and then cover and simmer for 5 minutes.
  • Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
  • Remove from heat and add your chopped cilantro, stirring lightly.
  • Serve with your mango relish and rice (I like it with basmati).

CURRIED GARBANZO BEANS



Curried Garbanzo Beans image

Curried Garbanzo Beans with Indian spices. This dish protein and fiber rich which will keep your tummies happy and satisfied.

Provided by karalinaluna

Categories     Curries

Time 25m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1/2 white onion, chopped
15 ounces garbanzo beans, 1 can
1/2 cup frozen baby peas
1 tablespoon and 1 tsp garam masala, ground
1 tablespoon tikka masala, ground
3 generous dashes smoked paprika
salt and pepper
red chili pepper flakes
2 tablespoons coconut cream
1/2 cup low sodium vegetable broth
1/2 cup low sodium vegetable broth

Steps:

  • Over medium-high heat, add oil to a medium-size frying pan. Once it's hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
  • Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
  • Add in peas (they don't have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
  • Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

MUSHROOM AND OKRA CURRY



Mushroom and Okra Curry image

The earthy flavor of mushroom and the sweet nutty flavor of okra combine delicously in this easy Indian curry. The best way to eat okra is when it is young and freshly picked. I prefer to cook it whole. Just wash and dry the okra and trim the stem ends. Be careful not to slice into the pod itself and allow juice to escape. This can be a main dish for 4 people or a side dish for 6.

Provided by Daydream

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 garlic cloves, peeled and roughly chopped
1 inch piece fresh gingerroot, peeled and roughly chopped
2 fresh red chilies, seeded and chopped
3/4 cup cold water
1 tablespoon vegetable oil
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon ground cumin
2 green cardamom pods
1/8 teaspoon ground turmeric
1 (14 ounce) can peeled and chopped tomatoes
1 lb mushroom, halved (or quartered, if large)
8 ounces okra, washed, dried and trimmed
2 tablespoons chopped fresh cilantro

Steps:

  • Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
  • With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
  • Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
  • Uncover and cook the curry for 10 minutes more, or until the okra is tender.
  • Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

Nutrition Facts : Calories 109.8, Fat 4.5, SaturatedFat 0.6, Sodium 21.3, Carbohydrate 15.3, Fiber 4.9, Sugar 6.8, Protein 6.4

CURRIED OKRA WITH CHICKPEAS AND TOMATOES



Curried Okra with Chickpeas and Tomatoes image

An easy Curried Okra recipe

Categories     Ginger     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Curry     Chickpea     Vegan     Okra     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 6 side-dish servings

Number Of Ingredients 12

1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
4 teaspoons finely chopped peeled fresh ginger
2 teaspoons curry powder
1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice
1 (19-oz) can chickpeas, drained and rinsed (2 cups)
2/3 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: cinnamon-spiced rice or basmati rice

Steps:

  • If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

SAUTEED CURRIED MUSHROOMS



Sauteed Curried Mushrooms image

quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side

Provided by sonnyu28

Categories     Vegetable

Time 11m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 8

1 1/2 cups fresh mushrooms, quartered
1/4 cup onion, diced
1 tablespoon olive oil
1/4 teaspoon curry powder
2 dashes paprika
salt
pepper
1 teaspoon butter

Steps:

  • saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
  • ad salt and pepper to taste.
  • ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
  • serve with your favorite protein or on its own with buttered french bread.

Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9

CUBAN GARBANZO BEANS



Cuban Garbanzo Beans image

Just came back from our first trip together and we went to Cuba. Had a dish very similar to this every morning with eggs. Came home and looked at a few recipes and decided to incorporate them. This is what I got... and LOVED IT! A tasty combination of smokey and sweet.

Provided by Stormy Nights in Ca

Categories     Beans

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 (540 ml) cans chickpeas
3 (398 ml) cans of hunt's no-salt-added tomato sauce
2 (796 ml) cans diced tomatoes
1 (375 g) package , lilydale daystarters
2 large onions, chopped into 1 inch chunks
2 large green peppers, chopped into 1 inch chunks
2 tablespoons of chopped garlic
6 tablespoons cumin
1 tablespoon oregano
1 -2 tablespoon sugar twin brown sugar (all depending how sweet you want it)
1 tablespoon chili powder, depending how spicy you want it (less (or more)
1 tablespoon cayenne pepper, depending how spicy you want it (less (or more)
3 tablespoons olive oil

Steps:

  • Brown Lilydale Ddaystaters (found beside the turkey bacon at the grocers) in a non stick frying pan. Cut strips into 1 inch chuncks. Heat Olive Oil in large pot on medium heat. Add Green Peppers, Onions and Garlic and cook for 5 minutes, then add cumin. Cook mixture until the Onions and Green Peppers start to soften approximately 5 minutes. Combine mixture and simmer on low-medium heat for 5-6 hours of until Chick Peas are quite soft. Serve warm on it's own or over white rice.

Nutrition Facts : Calories 454.5, Fat 9.4, SaturatedFat 1.2, Sodium 1123.5, Carbohydrate 81.8, Fiber 16.5, Sugar 18.9, Protein 15.6

Tips:

  • Choose fresh and tender okra: Look for okra that is bright green and free of blemishes. Avoid okra that is yellow, brown, or has soft spots.
  • Soak the garbanzo beans overnight: Soaking the beans overnight will help to soften them and reduce their cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of spices: Curry powder is a blend of spices that typically includes turmeric, cumin, coriander, and fenugreek. You can also add other spices to your curry, such as garam masala, ginger, and garlic.
  • Don't overcook the okra: Okra can become slimy if it is overcooked. Cook it just until it is tender, about 5-7 minutes.
  • Serve with rice or bread: Curried okra, mushrooms, and garbanzo beans can be served with rice or bread. You can also serve it over a bed of quinoa or couscous.

Conclusion:

Curried okra, mushrooms, and garbanzo beans is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and textures, this dish is sure to please everyone at the table.

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