Directions 6 steps | 75 Minutes
Make the marinade. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger and salt.
Stir in the yellow squash, broccoli florets, green beans, peas and spinach. Cover the bowl and refrigerate the mixture for 1 hour.
In a large sauté pan over medium-high heat, add oil to the pan. Add the vegetables and sauté until caramelized. Add the garlic and jalapeño and sauté for 1 minute.
Stir in the tomato sauce and coconut cream. Season with cumin, paprika and salt.
Simmer on low heat until the sauce thickens, about 5 minutes.
Garnish with fresh cilantro and enjoy!