Vegetarian | Dairy Free | Gluten Free
One of my favorite Indian curry dishes incorporate garam masala, an exotic blend of warm spices, such as cinnamon, cloves, coriander, and cardamon. This spice blend is used in the colder regions of northern India to flavor and enhance grains and vegetables.
I also want to feature one of my favorite vegetables, one that is quickly neglected by most – Okra. This year I hauled back a few mystery plants that I found at the nursery. There it was, standing there nest to the cucumber plants. No labels and baby fruit to give me a hint of what it could be. I even asked the lady that worked at the cash registrar and she also had no idea.
It was a bit exciting to buy a mystery plant and cross my fingers, hoping that it bears some kind of fruit. Lo’ and behold it turned out to be an okra plant! I never thought I’d be growing okra for the first time in my new garden.
So far, it’s been producing about 3-4 okras each day. Just enough for me to make an Indian curry with quinoa. I hope you enjoy this dish.
Okra health benefits:
- Rich in folic acid (perfect vegetable for pregnant women)
- High in vitamins A, C, thiamine, zinc, and calcium
- Mucilage and fiber helps adjust blood sugar by regulating its absorption in the small intestine. (perfect for weight loss)
- 1 cup quinoa dry (cooked to package instructions)
- 2 cups quinoa
- 1 cup carrots
- 1 small eggplant
- 1 small onion, diced
- 1 inch piece of ginger, minced
- 1 garlic clove, minced
- ½ tsp sea salt
- ½ tsp garam masala
- ½ tsp curry powder
- ¼ tsp turmeric
- 4 tsp chili powder
- 2 tablespoon unrefined coconut oil
- Saute the garlice, ginger, and onions in coconut oil for about 1 minute.
- Add in the spices.
- Add in the carrots and eggplant. saute for 3-4 minutes
- Add in okra, continue to saute for another 2-3 minutes.
- Add in cooked quinoa at the end and give it a good mix.
- Season with salt and pepper.