Summer Vegetables in Spiced Yogurt Sauce
The farmers’ market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
- Serves: 4 persons
- 3tablespoons neutral oil or ghee
- 1(2-inch) piece ginger, peeled and grated
- 4garlic cloves, minced
- ½teaspoon cumin seeds
- ½teaspoon ground turmeric
- ⅛teaspoon ground cayenne
- 1serrano chile, thinly sliced (use less, or remove seeds, for a milder stew)
- 1medium onion, diced small
- Kosher salt
- ½teaspoon garam masala
- 4cups diced summer squash, such as zucchini, pattypan or romanesco, cut into 3/4-inch pieces
- 3cups baby turnips, halved or quartered
- 2cups plain whole-milk yogurt
- ½cup almond flour
- 2cups shelled peas or cut green beans
- 1 ½cups fresh corn kernels (from 3 ears corn)
- 5ounces baby spinach
- Roughly chopped cilantro leaves, for garnish
- Cooked basmati rice, for serving (optional)
Step 1Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
Step 2Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
Step 3Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
Step 4Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
Step 5Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.