This Coriander Cumin summer squash and tomatoes recipe highlights the best of summer flavors, sweet summer squash and juicy ripe tomatoes bursting with flavor, with just a touch of herbs and spices. Here I use two of my very favorites, cumin and coriander. I have always loved this combination of spices in my food but the fresh green coriander from Loam Agronomics just takes this recipe to the next level! Both the squash and the tomatoes also came from Loam when I made the recipe and having local tomatoes and squash I think just makes all the difference in the flavor. If you don’t have access to green coriander you may use dried coriander seeds or coriander powder or fresh cilantro on top.
1 medium summer squash (about 4 cups cubed)
2 medium red tomatoes (cubed)
1/2 teaspoon cumin seeds
1 tablespoon ghee (or use your favorite cooking fat)
1 -2 tablespoon fresh green coriander ( I just the stems, seeds everything on the green coriander and love the flavor it imparts, you may substitute 1/2 teaspoon dried coriander seeds or 1/2-1 teaspoon coriander powder, or 4 table spoons fresh chopped cilantro)
1/2 teaspoon paprika (optional)
Salt to taste
Add ghee to the pan, toast the cumin seeds until fragrant (if you are using dry coriander or seeds add them to the pan now as well). Then add the cubed summer squash (and paprika), and let cook till slightly soft but not mushy or completely done as we will need to let it cook a bit longer with the tomatoes. Add the cubed tomatoes and cook a few more minutes. The goal is to just let the tomatoes get soft and let their juices mix in but not disappear into the dish. Cook till your desired done-ness for the summer squash. At the end add your fresh green coriander or cilantro. Serve hot as a side dish or as a taco filling or over steamed quinoa. I eat it as a snack or with for breakfast with my eggs too!