An easy, spicy, creamy and one-pot curry for weeknights. This delicious Edamame Coconut Curry comes together in 20 minutes and it has the wholesome protein of crunchy soy beans, freshness and color from bell peppers and silkiness and sweetness from coconut milk. On top goes a sprinkling of garam masala.
This spicy and easy Indian style Edamame Curry takes no more than 20 minutes to put together on a weeknight. It is full of flavor and freshness, and it's guaranteed to be an everybody-pleaser.
Although edamame beans, or fresh soy beans, are not a traditional ingredient in Indian cooking, their nutty taste makes them swimmingly suitable for sauces with predominantly Indian flavors.
Also, unlike dry beans that need to be cooked until tender, fresh edamame beans can be allowed to retain their toothsome character in a curry, adding a rather pleasing pop of texture to the dish. This makes it, in my experience, kid-friendly. Or at least Jay-friendly. 😉
You can make this edamame curry with a minimal amount of chopping. Mince an onion and all you have left to do is cut open a bag of frozen edamame and a bag of frozen veggies. Oh, and open a can of coconut milk. It doesn't get any easier.
The garam masala (you can use storebought although I strongly recommend making this garam masala recipe I just shared with you) adds so much flavor to this curry, with spicy, lemony and fruity notes.
Try it today, or the next time you're looking to make dinner in a hurry. You'll come away feeling like a star because this is not just delicious and gorgeous food--it's incredibly healthy as well.
Then be sure to come back and tell me about it!
What you'll love about this Indian Edamame Curry
- It's creamy.
- It's spicy but not overwhelmingly so.
- It's easy.
- It's one-pot.
- It healthy, with protein from the edamame and the bell peppers.
- It's easy to tweak and adjust to veggies you have on hand.
- It's a crowd pleaser.
Veggies you can use in this curry
I love bell peppers in this curry, and because it's a curry in a hurry, I use frozen, chopped bell peppers. That said, you can substitute to your heart's content. Only caveat is that the veggies should be quick-cooking or you will need to precook them.
Here are some ideas:
- Sliced mushrooms
- Sugar snap peas
- Roasted eggplant (don't add raw eggplant--it'll need much longer to cook)
- Baby spinach
- Cherry tomatoes
- Boiled, diced potatoes or sweet potatoes
- Butternut squash
- Vegetable oil
- Black mustard seeds
- Curry leaves
- Ginger garlic paste
- Cayenne (if the garam masala you're using doesn't have red chili peppers added)
- Edamame (shelled, frozen)
- Mixed veggies (I used frozen and chopped multicolored bell peppers. Look above for other veggie suggestions)
- Canne coconut milk (full fat)
- Garam masala
Looking for more Indian vegan curry recipes?
One-Pot Edamame Curry
- 1 teaspoon vegetable oil
- 1 teaspoon mustard seeds
- 1 medium onion (minced)
- 2 sprigs curry leaves
- 1 teaspoon ginger garlic paste
- ½ teaspoon turmeric
- ¼ to ½ teaspoon cayenne (if you want extra heat or if your garam masala doesn't have red chili peppers added)
- 12 oz edamame (shelled, frozen)
- 12 oz mixed veggies (I used frozen and chopped multicolored bell peppers. Look above for other veggie suggestions)
- 14 oz coconut milk (use full-fat milk)
- 1 tablespoon garam masala (use more or less based on your preference for spice and heat)
- 2 tablespoon cilantro
- Salt to taste
- Heat oil in a saucepan. Add mustard seeds and when they sputter, add the onions and the curry leaves.
- Saute until the onions turn translucent, 2-3 minutes, then add the ginger garlic paste and saute another minute.
- Add the turmeric and cayenne, if using, stir together, then add the edamame and veggies and mix in.
- Add ½ cup water or vegetable stock, cover and cook five minutes until the veggies are tender and the edamame is tender but still has a nice bite.
- Add the coconut milk, garam masala and salt to taste. Stir well, warm through but don't bring to a boil, then turn off the heat.
- Garnish with cilantro. Serve hot.
Love this Indian Style Edamame Curry? Check out more vegan Indian recipes on Holy Cow!
I made this, but my family immediately discerned that I had used frozen vegetables, and they were not big fans. I think I'll try again with fresh veggies--and more spices!
Thanks for the recipe and inspiration to try new flavors using edamame beans! It tastes great in curry with coconut milk.
Thanks, Odri. 🙂 I love edamame with coconut.
Which veggies did you use? I think watery frozen veggies, like zucchini, wouldn't do well here, but with bell peppers it doesn't really make a difference.