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.