Veggie Masala with Quinoa
roasted Indian okra

Name: Veggie Masala with Quinoa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cups Quinoa, uncooked; 3 cups Vegetable broth (or water); 1 Tbsp Ginger, fresh, grated; 1 Onions, medium, diced; 1 lb Cauliflower, chopped; 8 sprigs Cilantro; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 1/2 Tbsp Butter; 2 1/2 tsp Coriander; 2 1/2 tsp Cumin, ground; 2 tsp Paprika; 1/2 tsp Cayenne pepper; 1/2 tsp Nutmeg; 3 cups Tomatoes, crushed; 1/2 cup Water; 1/2 cup Cream (sub plain yogurt); 1 cup Peas, frozen; 1/2 Lemons, sliced into wedges; 1 lb Okra, trimmed and halved; 1 1/2 Tbsp Oil, cooking; 1/2 tsp Cumin, ground; 1/2 tsp Curry powder

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

You'll be breaking out lots of fragrant spices for our vegetarian take on tikka masala for a dinner that'll make your kitchen smell fantastic.
Smarts: If you prep the veggies for this meal ahead of time, dinner will come together in no time!

Dependency

Indian Banh Mi with Paneer

Proteins

Beans, garbanzo

Cuisines

Asian - Indian

Ingredients

Metric

Servings:

Veggie Masala with Quinoa:

Quinoa, uncooked - 1 1/2 cups
Vegetable broth (or water) - 3 cups
Ginger, fresh - 1 Tbsp , grated
Onions, medium - 1 , diced
Cauliflower - 1 lb , chopped
Cilantro - 8 sprigs
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 1 1/2 Tbsp
Coriander - 2 1/2 tsp
Cumin, ground - 2 1/2 tsp
Paprika - 2 tsp
Cayenne pepper - 1/2 tsp
Nutmeg - 1/2 tsp
Tomatoes, crushed - 3 cups
Water - 1/2 cup
Cream (sub plain yogurt) - 1/2 cup
Peas, frozen - 1 cup
Lemons - 1/2 , sliced into wedges

Roasted Indian-Style Okra:

Okra - 1 lb , trimmed and halved
Oil, cooking - 1 1/2 Tbsp
Cumin, ground - 1/2 tsp
Curry powder - 1/2 tsp

Prep

Quinoa - This makes enough for Wednesday’s dinner. Combine quinoa with 2x the amount of broth in a saucepan. Add in some salt, cover, and bring to a boil. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Okra - If using fresh okra, slice off stems and then half lengthwise. If prepping right before cooking, skip to make steps #1 - 2 before returning to prep. (Can be done up to 3 days ahead)
Ginger / Onions / Cauliflower / Cilantro - Prep as directed. (Can be done up to 4 days ahead).
Cauliflower - Place into a microwave-safe dish, cover with a damp paper towel, and microwave for 1 1/2 minutes (this will speed up the cooking process later).
Garbanzo beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 450F / 232C.
Toss okra with oil and spread onto a sheet pan. Roast for 20 minutes, shaking once midway through.
While okra roasts, heat a skillet or non-stick pan over medium-high heat. Add butter and then ginger, onions, coriander, cumin, paprika, cayenne, and nutmeg to melted butter. Saute for ~2 minutes and then add in crushed tomatoes, water, and cream. Bring to a simmer.
Fold in cauliflower, garbanzo beans, and peas and simmer in sauce for 8 to 10 minutes until cauliflower is fully tender.
When okra is done, season with cumin and curry powder. Lightly salt and pepper and toss.
Serve veggie tikka masala with chopped cilantro and lemon wedges over quinoa, plus roasted okra on the side. Remember to save half the quinoa and 1/4 cup (59 mL) of tikka masala sauce (amount for 4 servings; adjust accordingly if customizing) for later this week.

Reviews

Ratings

0 reviews