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Spiced
Zucchini And Peas In Tomato Sauce (Torai Masala)
Sharon Raghavachary
Recipe By : Vegetarian Gourmet, Autumn 1993
Serving Size : 6
- 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
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.
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