EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed||1 teaspoon ground coriander|
|1 tablespoon extra-virgin olive oil||1/8 teaspoon cayenne pepper, or to taste|
|1 large onion, chopped||1 28-ounce can diced tomatoes|
|1 large zucchini, diced||1/4 cup chopped fresh cilantro, or mint|
|2 tablespoons minced garlic||3 tablespoons lemon juice|
|2 teaspoons ground cumin|
Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.
Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
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