Thanks to Anne Caruso for our recipes!
Tomato and Summer Squash Curry
4 summer squash or zucchini (2 lbs)
2 medium onions, diced
Oil for the pan
1 medium potato cubed
1 jalapeno pepper, seeded and diced
1 inch ginger, skin scraped off and ginger shredded
2 cloves garlic, peeled and mashed
1 tsp turmeric
½ tsp cinnamon
½ tsp ground coriander
1 tsp ground cumin
2 ½ cups water
5 tomatoes, chopped (if you prefer to remove the skins, cut an X on the blossom end, blanch them in hot water for a few minutes, then remove the skins)
Cooked basmati rice (1 cup per person)
Wash the squash, cut off the ends, slice them in half lengthwise, scrape out the seeds using a spoon, and cut them into half-moons.
Coat a large skillet with oil. Heat the oil with a low medium fire until it begins to ripple. Add the diced onions, cook them until transparent, moving them around occasionally so they cook evenly. Add the jalapeno pepper and cook another minute. Add the ginger, garlic and spices and cook for another minute. Add the squash and potatoes. Move them around the pan to coat them with the spices. Add the water and cover the skillet. Cook about 20 minutes until the potatoes are tender. Add the chopped tomatoes and cook until heated. Serve this curry over cooked brown basmati rice.