Author Notes
When life hands you too many zucchinis, pull out the spice rack. After yet another CSA allotment of zucchini and squash, I decided to go a slightly different direction in the kitchen. I didn't have any baingan (eggplant) in the house, but craved a similar flavor to one of my favorite Indian dishes, Baingan Bharta (similar to baba ghanoush). A pinch hitting substitute of zucchini and summer squash amounted to a flavorful, yet light, veggie dish with Indian inspired flavors. That and a dollop of Greek yogurt called itself dinner and lunch for the week. —HalfKiwi
Ingredients
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2 tablespoons
Grapeseed Oil (or other neutral tasting oil, such as vegetable or canola)
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4
Scallions, chopped (whites and greens)
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3
Cloves Garlic, minced
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2 tablespoons
Grated Ginger
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1
Jalapeño, minced
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3
Large Tomatoes, chopped
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2
Large Zucchini, quartered lengthwise and sliced in half inch pieces
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2
Large Summer Squash, quartered lengthwise and sliced in half inch pieces
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1
Bunch Kale (or other hearty green) chopped
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1
Bunch Cilantro
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Half a Lime, juiced
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1 teaspoon
Turmeric
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1 tablespoon
madras curry powder or garam masala (or more to taste)
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1 teaspoon
Smoked paprika
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1 teaspoon
Chili powder
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Salt
Directions
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Soften scallions until softened over medium heat – 5 minutes.
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Stir in jalapeño, ginger, garlic and cook for approx. 3-4 minutes until fragrant.
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Over medium high heat, add zucchini and summer squash, stirring occasionally, and cook additional 5-10 minutes until vegetables start to soften.
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Add tomatoes, turmeric, smoked paprika, chili powder, madras curry powder and 2 teaspoons of salt.
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Simmer uncovered for 20 minutes, cover and cook an additional 10 minutes, stirring occasionally.
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Stir in kale and cook for 5 minutes.
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Remove from heat. Mix in cilantro and lime juice, adjust for salt to taste.
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Serve with a dollop of Greek yogurt and pair with your grain of choice.
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