Ingredients
3
tablespoons neutral oil or ghee
1
(2-inch) piece ginger, peeled and grated
4
garlic cloves, minced
½
teaspoon cumin seeds
½
teaspoon ground turmeric
⅛
teaspoon ground cayenne
1
serrano chile, thinly sliced (use less, or remove seeds, for a milder stew)
1
medium onion, diced small
Kosher salt
½
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
½
cup almond flour
2
cups shelled peas or cut green beans
1 ½
cups fresh corn kernels (from 3 ears corn)
5
ounces baby spinach
Roughly chopped cilantro leaves, for garnish
Cooked basmati rice, for serving (optional)
Preparation
- 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.
