1 small onion, finely diced 1 tbsp ginger, minced (from a one-inch piece) 1-2 jalapeños, seeds and ribs removed, minced (for extra heat, use some seeds) ¾ tsp salt , plus extra as needed 1 lbs tomatoes, cored, seeded, and cut into ¾-inch dice |
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.