Summer Vegetables in Spiced Yogurt Sauce
Published Aug. 4, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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 ¾-inch pieces
- 3cups baby turnips, halved or quartered
- 2cups plain whole-milk yogurt
- ½cup almond flour
- 2cups shelled peas or cut green beans
- 1½cups fresh corn kernels (from 3 ears corn)
- 5ounces baby spinach
- Roughly chopped cilantro leaves, for garnish
- Cooked basmati rice, for serving (optional)
Nutritional analysis per serving (6 servings)
330 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 12 grams protein; 910 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Looks great! But "30 minutes," really? Salute to whoever can prep this dish -- peeling, grating, mincing, dicing, slicing and shelling peas, ginger, garlic, chiles, onion, corn, squash, and turnips -- in that little time.
Can I use regular flour?
RE: Regular flour instead of almond - you certainly can, though chickpea flour ("besan"), available in Indian stores, is more traditional. For another use of the yoghurt/besan combination, see Priya Krishna's recipe at bonappetit.com/recipe/kadhi-turmeric-yogurt-soup. (This calls for 1 c yoghurt+1 c water, but all-yoghurt is fine.)
Agree with others who call out NYT AGAIN for loony timing estimates. Come on, NYT. Liked this, but it was an oppressive amount of food - should be halved - and would skip the almong flour next time as it gave the dish a chalky texture that a roux would have avoided.
Great flavors and mix of vegetables and this is the first time I've had baby radishes, which I liked.
Needed more spices and swapped out eggplant for corn, since that's what I have. Great flavor and texture, overall.