Spiced Yogurt Diamonds Recipes

SPICED YOGURT SAUCE

Spiced Yogurt Sauce image

Provided by James Briscione

Time 5m

Yield about 1 cup

Number Of Ingredients 7

Ingredients

1 cup yogurt
1 tablespoon chopped fresh mint
1 teaspoon lemon extract
1 teaspoon kosher salt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
Pinch ground cayenne

Steps:

Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Summer Vegetables in Spiced Yogurt Sauce image

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.

Provided by David Tanis

Categories one pot, sauces and gravies, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

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, 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
1/2 cup almond flour
2 cups shelled peas or cut green beans
1 1/2 cups fresh corn kernels (from 3 ears corn)
5 ounces baby spinach
Roughly chopped cilantro leaves, for garnish
Cooked basmati rice, for serving (optional)

Steps:

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 turnips, 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 peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

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