Green Curry of Summer Squash

From Vegetable Love by Barbara Kafka


Spice Powder:

This recipe makes more spice powder than is needed for this recipe. Store the remainder in an airtight container and use it to flavor chicken, pork, fish, or a variety of vegetables.


2 TBSP coriander seed                                     2 TBSP mustard seed

2 tsp cumin seed                                               2 tsp fennel seed

½ tsp hot red pepper flakes (optional)


Spread the spice powder ingredients on an oven safe dish and bake on the lowest temp for 3-6 minutes, shaking the dish once. Cool and then grind in a coffee mill or with a mortar and pestle. (makes ¼ cup)


2 TBSP vegetable oil                                        1 medium onion, thinly sliced

1 clove garlic, minced                                       1 tsp spice powder

pinch of cayenne pepper, optional                     4 cups spinach, stemmed and washed

3 scallions, coarsely chopped                            3 TBSP chopped fresh dill

¼ cup chicken or vegetable stock                     1 tsp kosher salt

4 zucchini, chopped


Heat the oil in a saucepan and add the onion, garlic, spice powder and cayenne. Sauté until the onions are translucent. Add the remaining ingredients except the spinach and cook until the zucchini is al dente. Toss in the spinach just to wilt it, remove from the heat and serve over rice.