• 1 medium onion, diced small
  • 1/4-1/2 vegetable broth or water for dry saute
  • 1 (1 1/2-inch) piece ginger, peeled and grated*
  • 4 garlic cloves, minced
  • 1/2 teaspoon cumin seeds*
  • 1/2 teaspoon ground turmeric*
  • 1/4 teaspoon ground cayenne*
  • 1 serrano or jalapeno chili, thinly sliced (remove seeds, for a milder stew)
  • sea salt (optional)
  • 1/2 teaspoon garam masala (optional)
  • 3 cups sweet potato, red or white flesh, or baby turnips, 1/2”-3/4” cubes
  • 2 cups okra, sliced into approx. 1 1/2” pieces OR 2 cups shelled peas or cut green beans (added later in the recipe)
  • 4 cups diced summer squash, such as zucchini, pattypan or romanesco, cut into 3/4-inch pieces.
  • 2 cups plain plant based, unsweetened yogurt. I like oak or cashew milk best
  • 1-2 cup plant milk, depending on desired consistency of broth
  • 1/3-1/2 cup almond flour, start with 1/3 and add more if thicker sauce desired
  • 1 1/2 cups fresh corn kernels (from 3 ears corn) (optional)
  • 2-3 cups baby spinach (optional)
  • Roughly chopped cilantro leaves, for garnish
  • Cooked basmati rice, for serving (optional)

Use vegetables based on availability and your taste. Add them in order of toughness and vary the cooking time accordingly.

*Note: May substitute 1-2 teaspoons good curry powder for ginger, cumin, turmeric and cayenne

  • In a deep, wide skillet or Dutch oven, dry saute the onion to soften, adding a bit of broth or water to deglaze the pan if it gets too brown and dry. Add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chili. Stir the mixture to bring out the fragrance of the spices, about 1-2 minutes, add a bit of broth to deglaze if mixture is sticking. Season with a bit of salt if you use it.
  • Stir in garam masala, sweet potato or turnip, and 1-1 ½ cup water. Cover and simmer briskly until sweet potato or turnip is a bit soft, about 5-10 minutes.
  • Add the okra (if using), cover and cook another 5-10 minutes until it just begins to soften. Add zucchini and green beans (if using) cover and cook to soften a bit.
  • Add yogurt, 1 cup plant milk, and 1/3 cup almond flour. Stir well to combine. Add peas (if using) and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. If sauce is too thin add more almond flour, if too thick add more plant milk or water until it is the consistency you like. Taste sauce and adjust seasoning as desired.
  • Add the spinach, (if using), and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

Slivered toasted almonds is a nice addition for texture and flavor.