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
Continue After Advertisement
Ingredients
-
2 tablespoons
Grapeseed Oil (or other neutral tasting oil, such as vegetable or canola)
-
4
Scallions, chopped (whites and greens)
-
3
Cloves Garlic, minced
-
2 tablespoons
Grated Ginger
-
1
Jalapeño, minced
-
3
Large Tomatoes, chopped
-
2
Large Zucchini, quartered lengthwise and sliced in half inch pieces
-
2
Large Summer Squash, quartered lengthwise and sliced in half inch pieces
-
1
Bunch Kale (or other hearty green) chopped
-
1
Bunch Cilantro
-
Half a Lime, juiced
-
1 teaspoon
Turmeric
-
1 tablespoon
madras curry powder or garam masala (or more to taste)
-
1 teaspoon
Smoked paprika
-
1 teaspoon
Chili powder
-
Salt
Directions
-
Soften scallions until softened over medium heat – 5 minutes.
-
Stir in jalapeño, ginger, garlic and cook for approx. 3-4 minutes until fragrant.
-
Over medium high heat, add zucchini and summer squash, stirring occasionally, and cook additional 5-10 minutes until vegetables start to soften.
-
Add tomatoes, turmeric, smoked paprika, chili powder, madras curry powder and 2 teaspoons of salt.
-
Simmer uncovered for 20 minutes, cover and cook an additional 10 minutes, stirring occasionally.
-
Stir in kale and cook for 5 minutes.
-
Remove from heat. Mix in cilantro and lime juice, adjust for salt to taste.
-
Serve with a dollop of Greek yogurt and pair with your grain of choice.
See what other Food52ers are saying.