| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, India, Side dish, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1/2 | c | Chopped red onions |
| 3 | Garlic cloves, minced | |
| 1 | Celery rib, sliced | |
| 2 | T | Canola oil |
| 1/2 | t | Tumeric |
| 1/2 | t | Cumin powder |
| 3 | c | Cubed zucchini |
| 2 1/2 | c | Tomato sauce |
| 1 | c | Frozen peas |
| 3 | pn | Cayenne pepper |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 564.6mg
Potassium: 541mg
Carbohydrates: 12g
Fiber: 3.4g
Sugar: 7g
Protein: 3.5g