Curried Peppers And Edamame Recipes

EDAMAME CURRY | EDAMAME PITHIKI PAPPU

Steps:

• Heat the oil in a pan on medium heat. Once hot add one large chopped onion. Cook till the onion turns light brown and soft.
• Then add the coconut and fry for five minutes. Coconut turns light brown.
• Turn off the stove. Let cool and grind the onion coconut mixture with sambar powder and some water.
• Don't make a smooth puree, it should be slightly coarse.
• Wash the frozen edamame and boil it with plenty of water. Drain the water and set a side.
• Now in the same pan, add 1 tbsp of oil. Once the oil gets hot, add cloves and cinnamon. Saute for 30 seconds.
• Add the chopped onion, turmeric powder and pinch of salt. Sauté till onion turns soft.
• Then add the curry leaves, ginger and garlic. Cook for two minutes.
• Now add the cooked edamame and mix well. Cook for five minutes.
• Add the ground onion-coconut mixture and two cups of water.
• Mix and cook the curry for fifteen minutes, stirring often.
• Press an edamame to check if it's soft. If its not soft cook for couple more minutes.If it is, then add the tamarind extract, salt, coriander powder and sugar.
• Mix and cook for another ten minutes.
• Check for seasoning and adjust accordingly.
• Turn off the heat and let the curry rest for at least one hour before serving.

CHILE-GARLIC EDAMAME

Steps:

• Cook 1 pound frozen edamame in the pods in salted boiling water until tender, 5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame, some lime juice and salt.
• Serves: 4 Calories: 159 Total Fat: 9 grams Saturated Fat: 0.5 grams Protein: 12 grams Total carbohydrates: 11 grams Sugar: 3 grams Fiber: 5.5 grams Cholesterol: 0 milligrams Sodium: 127 milligrams Photograph by Antonis Achilleos

EASY QUINOA AND EDAMAME SALAD

Steps:

• Combine olive oil, vinegar, maple syrup, sesame oil, liquid amino, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake dressing until fully blended.
• Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
• Garnished with slivered almonds to serve.

10 BEST WAYS TO USE EDAMAME (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious edamame recipe in 30 minutes or less!

INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
• Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
• When seeds begin to sputter, stir in garlic and reduce heat to medium.
• Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
• Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
• Drizzle sesame oil atop vegetables.
• Spoon vegetables over couscous to serve.