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.

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

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.
2. Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
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.
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.
5. Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.