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Kerala-Style Edamame Curry

Located on the southwestern tip of India, the state of Kerala is known for its vibrant, flavor-rich curries. Here, frozen, shelled edamame offer a speedy alternative to dried lentils or beans.

Ingredients: 

Ingredients: 

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1 Tbs. fennel seeds
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1 Tbs. brown mustard seeds
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2 tsp. cumin seeds
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2 tsp. vegetable oil, divided
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1 large onion, half chopped, half sliced, divided
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4 cups low-sodium vegetable broth
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½ cup reduced-fat coconut milk
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4 cups peeled, diced butternut squash
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1 medium head cauliflower, cut into bite-size pieces
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1 Tbs. minced fresh ginger
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½ tsp. ground turmeric
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½ tsp. coarse salt
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2 cups frozen shelled edamame
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6 Tbs. unsweetened flaked or shredded coconut
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½ cup chopped cilantro

Instructions: 

1. Heat fennel, mustard, and cumin seeds in dry skillet over medium-low heat. Cover, and cook 2 minutes, or until mustard seeds begin to pop, shaking pan occasionally. Turn off heat, and keep skillet covered until popping subsides.

2. Heat 1 tsp. oil in large saucepan over medium heat. Add chopped onion; sauté 6 minutes. Add 1 cup broth, stirring bottom of saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, ginger, turmeric, salt, and toasted spices. Bring mixture to a boil, reduce heat to low, and simmer, uncovered, 30 minutes. Add edamame, and cook 10 minutes more.

3. Meanwhile, toast coconut in small skillet over medium heat 3 to 4 minutes, or until browned and fragrant. Set aside.

4. Heat remaining 1 tsp. oil in medium skillet over medium heat. Add sliced onion; sauté 12 minutes, or until golden.

5. To serve, spoon curry into 6 bowls. Garnish each serving with golden onion slices, toasted coconut, and cilantro.

Nutrition Information: 

Calories: 
210
Protein: 
8 g
Total Fat: 
10 g
Saturated Fat: 
4 g
Carbohydrates: 
27 g
Cholesterol: 
0 mg
Sodium: 
296 mg
Fiber: 
8 g
Sugar: 
8 g
Yield: 
Serves 6

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