This is also a recipe from the New York Times and totally adaptable for what is in this week’s box. You should swap out vegetables as you prefer. I’ve just been in the mood for Indian food, so this really appealed to me this week. We ran a recipe for Chicken Korma from Aroma Bistro in Roswell a week or two ago and testing that recipe just made me crave Indian spices.
Ingredients:
3 tablespoons neutral oil or ghee 1 (2-inch) piece ginger, peeled and grated 4 garlic cloves, minced 1/2 teaspoon cumin seeds 1/2 teaspoon ground turmeric 1/8 teaspoon ground cayenne 1 serrano chile, thinly sliced (use less, or remove seeds, for a milder stew) 1 medium onion, diced small Kosher salt 1/2 teaspoon garam masala 4 cups diced summer squash, cut into 3/4-inch pieces 3 cups diced okra, cut into 3/4-inch pieces 1 cup water 2 cups plain whole-milk yogurt 1/2 cup almond flour 2 cups cut green beans 1 1/2 cups fresh corn kernels (from 3 ears corn) Roughly chopped cilantro leaves, for garnish Cooked basmati rice, for serving (optional)
Preparation:
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.
Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
Stir in garam masala, squash and okra, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
Add yogurt and almond flour. Stir well to combine. Add beans and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.