An exotic, savory and spicy zucchini dish
Prepare two cups of brown rice, set aside
½ C diced red bell peppers
3 cloves garlic, minced
1 stalk celery, sliced
½ t turmeric *
¼ t ginger powder (or 1 t ginger root, chopped
½ t cumin powder *
3 C zucchini, cubed
3 C tomato sauce
1 C peas, frozen or fresh
3 pinches cayenne pepper (or to taste) *
*Rawkin' Note: I doubled the turmeric and cumin from 1/2 t to 1 t, and cayenne from 3 pinches to 6 to suit my taste. I did this after adding the tomato, finding that it overpowered the dish. This was the perfect fix..it went from 'ok' to delicious . . . just like that.
Saute onions, red pepper, garlic, and celery in a few T of water, veggie broth or balsamic vinegar for a few minutes, until tender. Add turmeric, 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. Can be a main dish on its own or serve over pasta or rice.
I like to lay a bed of spinach on my plate first, then lay my dinner down over top it. It's a great way to ensure eating greens, it adds flavor, and it has visual appeal. (see photo, top)
Anyway, this meal was awesome, and even better the next day. There was some left because I was the only one partaking. (Yay!)
I thought "Pomodoro" made the dish sound exciting but it really just means "tomato" in Italian. Haha "Zucchini Tomato". Still, really delicious. A wonderful, heart-healthy transition food that I highly recommend.