Edamame Stew with Zucchini, Tomatoes, and Mint

Edamame Stew with Zucchini, Tomatoes, and Mint
Author
Katie Kambridge
Source of Recipe
The Boston Globe, July 6, 2011
Serves/Makes/Yields
4
Ingredients

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

 

Preparation

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’’

 

Nutrition Information

 None Available.

 

Type of Meal