Summer Vegetables in Spiced Yogurt Sauce

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.