Summer Vegetables in Spiced Yogurt Sauce Recipe (2024)

Looks great! But "30 minutes," really? Salute to whoever can prep this dish -- peeling, grating, mincing, dicing, slicing and shelling peas, ginger, garlic, chiles, onion, corn, squash, and turnips -- in that little time.

Can I use regular flour?

RE: Regular flour instead of almond - you certainly can, though chickpea flour ("besan"), available in Indian stores, is more traditional. For another use of the yoghurt/besan combination, see Priya Krishna's recipe at bonappetit.com/recipe/kadhi-turmeric-yogurt-soup. (This calls for 1 c yoghurt+1 c water, but all-yoghurt is fine.)

The 30 minutes start only after all the listed ingredients - minced, peeled, grated, chopped, etc., exactly as the recipe specifies - are ready. Some recipes specify separate prep and cook times, but different people may take more or less time to do the prep. This is a perpetually confusing issue for many readers.

Very delicious and definitely feels a little like a Korma. Used a coconut yogurt to make it vegan and used chickpea flour instead of almond. Thanks David for another great recipe!

Delicious flavor, loved the corn and squash combo, but proportions of solids to liquids don’t resemble what’s in the photo. Halved the recipe and still way too much veggies to sauce. Had to add 1/2 cup broth and cover the Dutch oven so veggies could cook properly for last stage. Even still, not enough liquids to add spinach to eliminated that entirely.

Poor radishes! Overlooked again. They are a good substitute for baby turnips.

If you use green beans put in with rest of veggies to steam, otherwise they aren't cooked enough.

Felix is right: you’ll need 30-60 minutes for the veggie prep time, plus 20-30 for cooking. I substituted a jalapeño pepper for the Serrano and it was too mild for us, so next time I’ll boost the heat. This is a wonderful way to tackle the summer veg bounty. I used carrots and mushrooms instead of turnips and bok choy instead of spinach — all good.

Just made this with what I had on hand: cauliflower, plus eggplant, zucchini, a couple of carrots and various peppers. I plan to toss in some frozen peas, too. No cilantro, I’m afraid. I may add a little mint. No almond flour, either. Rice flour did the trick. Nice yellow color. Tame enough to feed to children.

This was yummy. I skipped the turnips and used eggplant along with the summer squash and lots of green beans frech from the garden. We didn't have plain yogurt so I subbed a combination of coconut milk and sour cream. It was delish.

Very flavorful, but oh my goodness it was spicy! Next time I will scrape the seeds out of the pepper. We ladled this over the spinach as the stew was pretty thick. As someone else suggested, I made this vegan by substituting coconut milk yogurt. But overall this is a winner. So fresh and healthy with all the seasonal veggies. Keep up the good work with the vegan/vegetarian recipes! Much appreciated.

The spice amounts seem minimal relative to the proportion of veggies and other ingredients; I would bump up a bit for more depth of flavors....

I wasn’t able to find “baby turnips,” so I used a regular turnip, chopped, of course. If you use a regular-sized turnip, be sure to cook it longer than the recipe suggests. Test for doneness. I think a potato would have been better. This recipe was just OK, but it was a good way to use up some of the veggies from my garden.

- Tasty, hearty & not heavy. Great after too much takeout but not in a "giant repentant salad" way. - ***Let temperature drop*** before adding yogurt, or it will (harmlessly) separate out the proteins. Taste/texture are fine but looks a little weird. Lots of salt to bring out flavor - taste as you go. Used garlic powder - worked well3-4 tsps Garam Masala (or more) ~1.5 cup frozen peas Skipped cornHad no almond flour, didn't sub something else, but want to try next time!

This is a great recipe! I used besan flour and doubled the spices. And I used the Tokyo turnip tops instead of spinach. The second night we added boneless, skinless thighs and it went to 5 stars. A really wonderful summer meal.

Prepared recipe as described- it made enough for an army, would consider halving. The amount of corn is disproportionate to the other vegetables in the recipe (too much) and I had the same problem as others in that there was not enough liquid in the end. I added more water and let it thicken to make a sauce.

I don’t understand these cook times at all. I made this exactly as written and it was inedible- and cooking it longer didn’t help either. Really disappointing to have to waste that many vegetables.

Doubled the spices and swapped turnip for one large sweet potato. Came out superb!

Try chickpea flour instead of almond flour.

Try substituting sunflower seeds ground for almond flour.

This was a bummer. As others have said, bland flavor other than the spice from the chili. I added more spice and some curry powder but nothing really worked. Mine was grainy as well.

This reminded me of a harvest stew recipe that I have been using for years. Almond flour stands in for the almond butter. Yogurt adds tang instead of lemon juice. I can see this being adaptable to whatever sturdy vegetables and pungent spices you have on hand. We didn’t have hot peppers, we left them out and didn’t miss the extra spice. We subbed baharat for the garam masala, for more of a middle eastern kick.We keep cubes of Dorot frozen ginger and garlic in the freezer, saving some prep time

Agree with the other comments on prep time, which is clearly not included. I would also say this is 8-10 portions, not 4-6.

Chickpea flour would be better than almond flour.

This is a perfect curry to use up garden produce any time of year, but especially in summer. I used freshly harvested green beans, summer squash, zucchini, eggplant, and Swiss chard, and half of a seeded jalapeño. I also added a few glugs of fish sauce at the end when adjusting the salt.I could see this made with winter squash as well. Very delicious!

I cut the cayenne pepper and toom out the seeds because we don’t love spicy. It was not spicy enough. Would add all of the cayenne next time.

Much more spice needed. Much less flour for sauce. Only had regular and it made it way too thick. Delicious flavor tho

Love this. Really helped use some farm share veggies! Added extra water to cook veggies and yoghurt to thicken sauce. Didn’t have some of the spices so used 1teaspoon curry powder instead of cumin, turmeric, and xx. Cooked tofu with the onion to provide some protein. Used turnips, broccoli, kale, and baby potatoes as the vegetables. Skipped the rice.

This is a really easy dish, despite looking a little intimidating with all the veggies! The first time I made this, the yogurt curdled, and it was just okay. This time, I let the pot cool down for a few minutes before stirring in the yogurt, and it was delicious. This was easily adaptable to what I had on hand—I used squash, carrots, radishes, edamame, and chickpeas. Delicious!