Edamame stew with zucchini, tomatoes, and mint

2teaspoons ground coriander

⅛teaspoon cayenne pepper, or to taste

1can (28 ounces) whole tomatoes, crushed in a bowl

1package (16 ounces) frozen shelled edamame

½cup chopped fresh mint

Juice of 1 lemon

1. In a large flameproof casserole over medium high heat, heat the olive oil. Add the onion and cook, stirring often, for 5 minutes. Add the zucchini, salt, and black pepper; stir well. Cover the pan and cook, stirring occasionally, for 3 minutes.

2. Stir in the garlic, cumin, coriander, and cayenne. Cook, stirring constantly, for 30 seconds or until the mixture is fragrant.

3. Stir in the tomatoes and bring to a boil. Add the edamame and when the mixture returns to a boil, lower the heat and cook, stirring often, for 5 minutes or until the edamame are tender. If the mixture seems too thick, add a little water.

4. Stir in the mint and lemon juice. Taste for seasoning and add more salt or cayenne pepper, if you like. Adapted from “EatingWell Fast & Flavorful Meatless Meals’’