Summer Vegetables in Spiced Yogurt Sauce

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 well 3-4 tsps Garam Masala (or more) ~1.5 cup frozen peas Skipped corn Had no almond flour, didn't sub something else, but want to try next time!