One-Pot Edamame Curry
A flavorful and easy one-pot curry featuring edamame and mixed vegetables in a rich coconut milk sauce, perfect for a quick and nutritious meal.
Ingredients
oil
- 1 tsp avocado oil or any neutral oil
- 1 tsp mustard seeds
vegetables
- 1 medium onion (minced)
- 2 sprigs curry leaves
- 1 tsp ginger garlic paste
- 0.5 tsp turmeric
- 0.25 tsp cayenne (if extra heat desired)
- 12 oz edamame (shelled, frozen)
- 12 oz mixed veggies (frozen and chopped multicolored bell peppers)
- 14 oz coconut milk (full-fat)
- 1 tbsp garam masala (adjust to spice preference)
- 2 tbsp cilantro
- to taste salt
Instructions
- Heat oil in a saucepan, add mustard seeds until sputtering, then add onions and curry leaves; sauté until translucent.
- Add ginger garlic paste, turmeric, and cayenne; cook for 1 minute, then add edamame and mixed veggies, stirring to combine.
- Add water or vegetable stock, cover, and cook for 5 minutes until vegetables are tender.
- Stir in coconut milk, garam masala, and salt; warm through without boiling, then garnish with cilantro and serve hot.
Notes
Adjust spice levels by varying garam masala and cayenne; serve with rice or bread for a complete meal.