This wonderful, warming edamame curry has a full palette of veggies from sweet potato to tomato to peas, spinach and more. You'll love this taste tingling curry.
Edamame Curry (Serves 4 to 6)
- 1 medium onion, diced
- 2 garlic cloves, pressed
- 2” piece of ginger, grated
- 1 teaspoon mustard seed
- 1/8 cup curry leaves
- ½ teaspoon turmeric
- 1/8 teaspoon red pepper flakes
- 1 sweet potato, cubed
- 3 carrots, matchsticks
- 2 tomatoes, cubed
- 1 red pepper, diced
- 2 Jalapeno pepper, minced
- ½ cup veggie stock or filtered water
- 1 teaspoon Thai red curry paste
- 1½ cups cashew milk
- 3 tablespoons dried coconut flakes
- 1 cup edamame
- 1 cup frozen peas
- 1 tablespoon garam marsala
- 3 cups spinach
- Cilantro for garnish
In a pan with 3 tablespoons water, add onion, garlic, ginger and mustard seeds. Cook until onion is translucent.
Add curry leaves, turmeric and red pepper flakes.
Add sweet potato and carrots. Stir well.
Add tomato and peppers. Stir well.
Add veggie stock or water, Thai curry paste, cashew milk, and dried coconut. Stir well.
Add edamame, green peas and garam marsala. Stir well and add spinach. Let cook 5 minutes. Turn off heat.
Garnish with cilantro and serve hot.