Curried Okra with Chickpeas and Tomatoes

yield: Makes 4 main-course or 6 side-dish servings
active time: 20 min
total time: 35 min


Ingredients
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

Preparation

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.

Epicurious

Cinnamon Oranges

Ingredients:
4 navel oranges
2 tablespoons orange juice
2 tablespoons lemon juice
1 tablespoon sugar replacement
1/4 teaspoon ground cinnamon

Directions:
With a sharp knife, remove rind and white pith from oranges. Cut each into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices.

Cherries with Ricotta & Toasted Almonds

Ingredients:
3/4 cup frozen pitted cherries
2 tablespoons fat free ricotta
1 tablespoon toasted slivered almonds (count points)

Directions:
Heat cherries in the microwave on High until warm, 1 to 2 minutes. Top the cherries with ricotta and almonds.