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.

  • 6Servings


  • 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
  • 1/2 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
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. coarse salt
  • 2 cups frozen shelled edamame
  • 6 Tbs. unsweetened flaked or shredded coconut
  • 1/2 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.

Nutrition Information

  • Calories: 210
  • Carbohydrate Content: 27 g
  • Fat Content: 10 g
  • Fiber Content: 8 g
  • Protein Content: 8 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 296 mg
  • Sugar Content: 8 g