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- Category: Past Issues
Greetings all. It’s so nice when neighbors share their garden bounty. Sometimes there is so much zucchini and summer squash that it’s hard to know what to do with it all! It a blessing, for sure, to have too much food. Quite a bit of the abundance can be used in this curry recipe. Zucchini can be added to, or substituted for, the summer squash, as well. Garam masala is a mixture of spices used in Indian cuisine. If you can’t find it at your market, it’s okay to leave it out. The curry can be served as a side dish, or over rice as a main course. Cucumbers with sour cream and dill would be a good accompaniment to this dish.
Summer Squash Curry
3 tablespoons olive oil ~ 2 cups chopped onion
2 large tomatoes, chopped ~ 1 tablespoon minced jalapeno pepper
1 tablespoon minced fresh ginger ~ 1½ teaspoons ground turmeric
1½ teaspoons ground coriander ~ 1½ teaspoons salt
2 tablespoons almond flour, or ground almonds
4 – 6 cups summer squash, chopped into ½ - ¾ - inch pieces
1 teaspoon garam masala
In a large saut̩ pan, or dutch oven, saute onion in olive oil over medium-low heat for 10 Р15 minutes, until it just begins to color. Do not allow to brown. Add tomatoes, and cook over low heat for another 15 minutes, until tomatoes are very soft. Push onion-tomato mixture to the edges of the pan, and add all of the spices. Turn up the heat a bit, and allow the seasonings to cook for a moment or two. Add the squash and the almond flour, and stir thoroughly. Turn the heat back down to low, cover, and simmer for about 30 - 40 minutes, stirring every 10 minutes. The squash should release enough liquid so that it is not necessary to add water. Stir in the garam masala. Serves 4 as an entree, 6-8, as a side dish.