Aug 09, 2013

Roasted Okra Masala + Curried Hummus

Okra is a vegetable that I never used to like. Or at least I thought I didn’t like it. But today I was at my local produce stand and saw this beautiful, locally grown okra… so I though I’d give it another try. Wow! I love it. Well, it could be because I used Indian spices. I think I would love anything with curry… speaking of curry, the universe just kept insisting and insisting that I make curried hummus. Let me explain…

Early this week I saw the idea for a curried hummus on my blogger-friend’s site over at My Midlife Mumblings—hi Jan-Marie! I thought that sounded absolutely wonderful. Then I saw a packaged curried hummus on the shelf at my local food co-op. It reminded me that I thought it was a good idea for a recipe. THEN, yesterday I tuned in (very briefly) to the Food Network and there was, of all people, Bobby Flay making… you guessed it… curried hummus! Okay, I gave up. I made curried hummus. And guess what? It’s to die for!

So back to the okra. I think the reason I never cared for it was its consistency. You know… the goo. It’s gooey inside and I could never get past that. But roasting it this way really lessens that textural thing. And the taste, besides the Indian spices, is really quite fresh and different.

This duo made a perfect light lunch with some sliced cucumbers and a few pita chips.

Ingredients:

  • 1 pound of fresh okra
  • 1 cup grape or cherry tomatoes halved
  • 2 TBS curry powder, divided
  • 1 TBS garam masala powder
  • 1 sweet onion
  • smidgen of vegetable oil
  • 1 can salt-free garbanzo beans, drained
  • ¼ cup tahini

Directions:

  1. Preheat the oven to 400° F.
  2. First lightly coat the okra with a bit of vegetable oil, the garam masala and 1 TBS of curry powder and toss to evenly distribute in a casserole dish.
  3. Bake for 30 minutes.
  4. Chop the onion and water-sauté it with 1 TBS of curry powder.
  5. Add more water as needed to prevent sticking.
  6. For the hummus, add ½ of the curried onion, the garbanzo beans and the tahini to a food processor and pulse until smooth. Add a bit of water if needed.
  7. After 30 minutes, remove the okra from the oven and add the remaining ½ of the sautéed onion and the tomatoes. Stir to combine.
  8. Return to the oven for 15 more minutes.
  9. Garnish with some freshly grated black pepper if desired.

Serves 4. Enjoy!

Healthy trails,

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