| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Side dish, Vegetarian, Ethnic, India |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped red onions |
| 3 |
|
Garlic cloves; minced |
| 1 |
|
Celery rib; sliced |
| 2 |
tb |
Canola oil |
| 1/2 |
ts |
Tumeric |
| 1/2 |
ts |
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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