nutritional information

Per 2-cup serving:

  • 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
Vegan Gluten-Free

Kerala-Style Edamame Curry

Serves 6

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

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.

March 2011 p.67

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