One-Pot Edamame Curry
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.
Servings: 6 servings
Calories: 256kcal
Ingredients
- 1 teaspoon avocado oil or any neutral 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
Instructions
- 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.
Nutrition
Calories: 256kcal | Carbohydrates: 17g | Protein: 10g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 1g | Sodium: 40mg | Potassium: 549mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2949IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 4mg