Summer Vegetables in Spiced Yogurt Sauce

Name: Summer Vegetables in Spiced Yogurt Sauce
Total time: 30 min
Ingredients: 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)

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cooking.nytimes.com

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Total: 30 minutes

Servings: 5

Author : David Tanis

almond flour garam masala peas

Summer Vegetables in Spiced Yogurt Sauce

Instructions

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Step 1

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.

Step 2

Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.

Step 3

Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.

Step 4

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.

Step 5

Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

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