Curried Peppers And Edamame Food

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.

CURRIED QUINOA AND EDAMAME SALAD (VEGAN AND GLUTEN-FREE)

Steps:

• In a medium sauce pan, place quinoa and water and bring to a boil.
• Reduce heat, add carrots and curry powder and cover.
• After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
• Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
• In a small bowl, mix olive oil, lime juice, salt and pepper.
• Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
• Infuse love and refrigerate for several hours or overnight.

PEPPERY EDAMAME

Steps:

• Cook edamame in a large pot of boiling water 2 minutes; drain and transfer to a large bowl. Add oil, pepper, salt, and sugar and toss to coat. Serve immediately.

CURRIED CARROT, LENTIL AND EDAMAME SOUP (GREAT WINTER SOUP!)

Steps:

• Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
• stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
• Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
• Spoon into individual serving bowls and serve with naan and sour cream, if desired.