Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Chopped red onions |
3 \N | Garlic cloves; minced |
1 \N | Celery rib; sliced |
2 tablespoons | Canola oil |
½ teaspoon | Tumeric |
½ teaspoon | Cumin powder |
3 cups | Cubed zucchini |
2½ cup | Tomato sauce |
1 cup | Frozen peas |
3 pinches | Cayenne pepper |
Saute onions, garlic, and celery in oil for 2 minutes.
Add tumeric, cumin and zucchini. Cook over medium heat for 5 minutes.
Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes.
Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb, 5 g fat, 0 mg chol, 67 mg calcium
HINT: Use chopped fresh or canned tomatoes instead of tomato sauce.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias