This growing season has been challenging me to find new ways to serve up summer squash. Sure, it tastes good sauteed or roasted, but there are only so many meals when you can get away with serving squash as a side dish. Sometimes it needs to be part of something more substantial.
Searching for just such a dish, I adapted this recipe to create a tasty stew with strong Indian flavors. Served over rice, it is a meal in itself. Enjoy.
Indian-style Summer Squash Stew
Time to make: ~30 minutes
Yields: 2 servings
What you need:
- 2 tbsp. vegetable oil
- ½ thinly sliced onion
- 1 tsp. fresh ginger
- 1-2 minced chiles
- 2 cloves minced garlic
- 1 tbsp. garam masala
- ¼ tsp. mustard seeds
- 1 summer squash, cut into half moons
- 2 chopped tomatoes
- ¼ lb. boneless chicken, diced
- scallions for garnish
- cooked rice to serve
- Heat the oil in a dutch oven over medium.
- Add the onion and sprinkle with salt.
- Sauté until the onion turns golden brown, about 10 minutes.
- Add the ginger, chiles, garlic, garam masala and mustard seeds.
- Stir until the mustard seeds pop and the garlic turns golden, about 1 minute.
- Add the squash and enough water to moisten, and cook until the squash softens a bit.
- Add the tomatoes and chicken.
- Turn the heat to low, cover and simmer about 15 minutes, until the chicken is cooked through.
- Garnish with scallions and serve over rice.