Curried Summer Squash with Yogurt

Curried Summer Squash with Yogurt

Leeks and garlic are cooked fragrant in sweet coconut oil before being tossed with bell peppers, cabbage and zucchini. Yogurt is seasoned with coriander, cumin, turmeric, cayenne pepper and paprika to add a curry kick the cabbage in this innovative entrée. This recipe comes to us from Inge and Gillian of gf celebration.

Serves 2

To make the spiced yogurt:

  • 1 cup plain, lowfat yogurt
  • 1 cup coconut water*
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • salt and pepper, to taste

To complete the Curried Summer Squash with Yogurt:

  • 1 teaspoon coconut oil
  • 3 cloves garlic, minced
  • 1 leek, washed, trimmed and chopped
  • 1/2 red bell pepper, chopped
  • 2 medium zucchini, sliced
  • 1/2 cabbage, shredded or sliced
  • 1 inch piece fresh ginger, peeled and minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup frozen peas, thawed
  • or
  • 1/2 cup fresh peas, shelled
  • cilantro, chopped, to taste


To make the spiced yogurt:

Place the yogurt and coconut water, if using, together in a small bowl. Mix thoroughly and season with the coriander, cumin, turmeric, cayenne pepper, paprika, chili powder and salt and pepper to taste.

To complete the Curried Summer Squash with Yogurt:

Place the coconut oil in a large frying pan over medium-high heat. Add the garlic and chopped leak and cook for about 2-3 minutes, or until the garlic and leek begins color and become fragrant.

Add the bell pepper, zucchini and cabbage to the pan. Season with the fresh ginger and red pepper flakes and stir to ensure all seasonings are evenly distributed. Cook, adding small amounts of water when necessary, for 3-5 minutes, or until the vegetables are slightly tender, but not fully cooked.

Add the peas as well as the spiced yogurt. Turn the heat down to medium-low and cook for 7-9 minutes, or until the vegetables have absorbed the flavorful yogurt and are cooked tender.

Add the chopped cilantro to taste and enjoy!

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Nutrition Information

Curried Summer Squash with Yogurt

Servings per Recipe: 2

Amount per Serving

Calories:  274.8

Calories from Fat:  57

Total Fat:  6.3g

Saturated Fat:  3.5g

Cholesterol:  7.3mg

Sodium:  198.4mg

Potassium:  1507.9mg

Carbohydrates:  45.3g

Dietary Fiber:  12.3g

Protein:  15.4g

Sugars:  25.7g

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