Serve the vegetables over brown rice, quinoa or cooked lentils.
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Indian Inspired Stir-Fried Vegetables with Edamame
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 3 cloves garlic (chopped)
- ½ jalapeno pepper (sliced in half (or use cayenne or black pepper to taste))
- ¼ tsp turmeric
- ¼ tsp salt
- 1 cup frozen edamame (thawed)
- 3 cups zucchini (sliced)
- 1 cup red bell pepper (sliced)
- 1 cup chopped cilantro
- Juice of ½ lemon
- ½ tsp lemon zest
- Heat a 2-3 qt. Skillet or pan on medium-high heat and add cumin seeds
- When the seeds begin to change color and give an aroma, add olive oil, sesame seeds and chopped garlic and turn heat to medium
- Fry the garlic for a minute and add jalapeno, turmeric and salt. Stir then cook for 2-3 minutes
- Add edamame, zucchini and red pepper. Stir then cook covered for 3-4 minutes
- Before serving, add the chopped cilantro, fresh lemon juice and lemon zest. Stir to mix all the ingredients.
Serve the vegetables over brown rice, quinoa or cooked lentils.
Adapted from Flitz Phoebie
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