Veggie Masala with Quinoa
with roasted Indian okra
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!
Ingredients
- Okra - 1 lb, trimmed and halved (sub green beans or broccoli)
- Cooking oil - 1 1/2 Tbsp
- Cumin - 1/2 tsp
- Curry powder - 1/2 tsp
- Quinoa, uncooked - 3/4 cup
- Vegetable broth (or water) - 3 cups
- Ginger, fresh (opt) - 1 Tbsp, grated
- Onions - 1, diced
- Cauliflower - 1 lb, chopped
- Cilantro - 8 sprigs, chopped
- Garbanzo beans (14 oz / 397 g can) - 1 can, drained and rinsed
- Butter - 1 1/2 Tbsp
- Coriander - 2 1/2 tsp
- Cumin - 2 1/2 tsp
- Paprika - 2 tsp
- Cayenne pepper - 1/2 tsp
- Nutmeg - 1/2 tsp
- Crushed tomatoes - 3 cups
- Water - 1/2 cup
- Cream (sub plain yogurt) - 1/2 cup
- Peas - 1 cup
- Lemons - 1/2, sliced into wedges
Nutrition Facts
Prep
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Quinoa - 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)
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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)
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Ginger / Onions / Cauliflower / Cilantro - Prep as directed. (Can be done up to 4 days ahead).
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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).
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Garbanzo beans - Drain and rinse.
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Make
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Heat oven to 450F / 232C.
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Toss okra with oil and spread onto a sheet pan. Roast for 20 minutes, shaking once midway through.
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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.
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Fold in cauliflower, garbanzo beans, and peas and simmer in sauce for 8 to 10 minutes until cauliflower is fully tender.
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When okra is done, season with cumin and curry powder. Lightly salt and pepper and toss.
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Serve veggie tikka masala with chopped cilantro and lemon wedges over quinoa, plus roasted okra on the side. Remember to save 1/4 cup (59 mL) of tikka masala sauce (amount for 4 servings; adjust accordingly if customizing) for later this week.
Nutrition Facts
Reviews
Ratings
Most Helpful
So great - took a long time and lots of ingredients but so well worth it. Doubled the recipe so we've got lots of meatballs. Subbed broccoli for okra - was delicious.
56 reviews
Agree ground turkey meatballs and okra was fabulous! Next time I would prep the okra a head of time and mix spices, so that it would move along more smoothly. We did add some plain breadcrumbs but not much. My husband and I made this together to save some time.
Roughly followed the recipe. I used 1 lb of ground turkey for 4 servings, I am not sure why they say to use so much meat. I also subbed the cream for plain yogurt (win!). Roasted both green beans and broccoli. This meal was absolutely delicious and I am definitely making it again.
Almost four stars for me! Had to adjust the seasoning of the sauce a bit, added 2 tsp of garam masala. Meat balls great as is, made using pork. Served with cauliflower rice (I can't eat quinoa) and green beans prepared in the same fashion as the okra. I think next time I roast green beans, I'll do it for less time. If I make this again, I'd season the green beans more subtlely as I found it was too much spice with the curry. Can't wait to have sandwiches with the leftovers tomorrow!
This was nothing short of spectacular! Can't wait to make these flavorful meatballs again!
So great - took a long time and lots of ingredients but so well worth it. Doubled the recipe so we've got lots of meatballs. Subbed broccoli for okra - was delicious.