SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Summer Vegetables in Spiced Yogurt Sauce image

Provided by David Tanis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

3 tablespoons neutral oil or ghee
1 (2-inch) piece ginger, peeled and grated
4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon ground cayenne
1 serrano chile, thinly sliced (use less, or remove seeds, for a milder stew)
1 medium onion, diced small
Kosher salt
1/2 teaspoon garam masala
4 cups diced summer squash, such as zucchini, pattypan or romanesco, cut into 3/4-inch pieces
3 cups baby turnips, halved or quartered
2 cups plain whole-milk yogurt
1/2 cup almond flour
2 cups shelled peas or cut green beans
1 1/2 cups fresh corn kernels (from 3 ears corn)
5 ounces baby spinach
Roughly chopped cilantro leaves, for garnish
Cooked basmati rice, for serving (optional)

Steps:

Put 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.
Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
Add 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.
Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.