Spicy Vegan Zucchini and Tomato Stew with Garlic and Mint
- 2 tsp olive oil
- 1 medium onion, cut into 1-inch chunks
- 1 enormous zucchini, cubed (6 cups of cubes)
- 2 cloves garlic, minced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 to 1/2 tsp cayenne pepper, to taste
- 2 cups cubed fresh tomatoes, seeded (do not peel), or 1 14-oz can chopped tomatoes
- 1/2 to 1 tsp agave nectar, to taste
- Kosher salt, to taste
- 1 tsp fresh mint leaves, or 1/2 tsp dried mint
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cumin, ground (1/4 tsp)
- Enormous zucchini (1)
- Garlic (2 cloves)
- Mint, fresh leaves (1 tsp)
- Onion, medium (1)
- Tomatoes, fresh (2 cups)
- Cooking & Baking
- Agave nectar (1/2 tsp)
- Cayenne pepper (1/4 tsp)
- Cinnamon, ground (1/2 tsp)
- Kosher salt (1)
- Olive oil (2 tsp)
- Turmeric (1/4 tsp)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published September 6, 2012 (5 months ago).
96 people saved this recipe.
