Curried Okra With Chickpeas and Tomatoes with Tofu

Ingredients:

1 block tofu, drained and cubed
1 1/4 lb small fresh okra, cut into 1/4 inch pieces
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
4 teaspoons finely chopped peeled ginger
3 teaspoons curry powder
1 can whole tomatoes in juice, tomatoes chopped and using the juice
1 can chickpeas, drianed and rinsed (2 cups)
2/3 cups water
3/4 teaspoon salt
1/4 teaspoon pepper

Preperation:

1. Heat oil in 12-inch heavy deep skillet over moderately high heat until hot but not smoking, then saute onion and garlic with ginger and curry powder, stirring, 2 minutes or until onions are tender.
2. Add tomatoes with their juice, chickpeas, cubbed tofu and water, boil, uncovered, stirring occassionally for about three minutes.
3. Stir in okra, salt, and pepper and simmer, covered, stirring occassionally, until okra is tender, about 10 minutes.

Nutrition: Serving size is 1 (makes 4 servings)

Calories - 380, Fat - 15g, Sodium - 500mg, Carbs - 44g, Fiber - 11g, Protein - 23g