Edamame Stew with Zucchini, Tomatoes, and Mint
1 tablespoon olive oil
1 large onion, chopped
2 medium zucchini, coarsely chopped
Salt and black pepper, to taste
2 cloves garlic, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/8 teaspoon cayenne pepper, or to taste
1 can (28 ounces) whole tomatoes, crushed in a bowl
1 package (16 ounces) frozen shelled edamame
1/2 cup chopped fresh mint
Juice of 1 lemon
1. In a large flameproof casserole over medium high heat, heat the olive oil. Add the onion and cook, stirring often, for 5 minutes. Add the zucchini, salt, and black pepper; stir well. Cover the pan and cook, stirring occasionally, for 3 minutes.
2. Stir in the garlic, cumin, coriander, and cayenne. Cook, stirring constantly, for 30 seconds or until the mixture is fragrant.
3. Stir in the tomatoes and bring to a boil. Add the edamame and when the mixture returns to a boil, lower the heat and cook, stirring often, for 5 minutes or until the edamame are tender. If the mixture seems too thick, add a little water.
4. Stir in the mint and lemon juice. Taste for seasoning and add more salt or cayenne pepper, if you like.
Adapted from “EatingWell Fast & Flavorful Meatless Meals’’
None Available.