Prep 15 mins
Cook 22 mins
You could use chopped fresh or canned tomatoes instead of tomato sauce. You can also serve over pasta or rice.
- 1⁄2 cup chopped red onion
- 1⁄2 cup diced red pepper
- 3 cloves garlic, minced
- 1 celery rib, sliced
- 2 tablespoons canola oil
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ginger
- 1⁄2 teaspoon cumin powder
- 3 cups cubed zucchini
- 3 cups tomato sauce
- 1 cup frozen peas
- 3 pinches cayenne pepper
- Saute onions, red pepper, garlic, and celery in oil for 2 minutes.
- Add tumeric, ginger, 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.
This is a wonderful way to cook zucchini. Very lively flavors that went well together. I did cut back on the tomato sauce and used 2 cups. That seemed just right. I served the zucchini and sauce over hot cooked noodles. A nice, delicious vegetarian meal. Thanks Dancer^
Thank-you for a simple but very tasty veggie dish! it has a nice bite to it and I will definately make it again. I followed the recipe exactly because of the contest but most any veggies would be good done this way. I liked the way the tumeric made the veggies look so much brighter, it seemed to bring out the colours. The cumin, ginger and cayenne seemed just right. I cut the recipe in half and it still worked beautfully, no problems at all, the instructions were written clearly and were easy to follow. The 15 minutes was just right, the zucchini was still slightly crisp. All and all a very good recipe, thanks for sharing and good luck!!
I make something similar to this all the time, but this one had some very interesting flavors, especially with the ginger and the cumin. I used freshly grated ginger and it really gave this dish a great taste. The only drawback is that 3 cups of tomato sauce made it too liquidy. I would cut back to two cups next time.