One-pot Easy Edamame Curry

Frozen edamame beans are simmered in a richly spiced coconut sauce, making this one-pot easy edamame curry a delicious vegan and gluten-free side dish. This protein-packed curry is ready in under 20 minutes and pairs well with rice, roti, naan, and a variety of other accompaniments.

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My quest to incorporate more protein-rich foods in my diet led me to make this delicious, rich, and easy edamame curry. I am not a vegetarian currently, but there are weeks when I find myself eating like one. During those weeks, I try to get more protein in my diet from plant-protein-rich foods like lentils and edamame.

What’s edamame anyway?

Edamame are immature soybeans. Edamame are soybeans that have been harvested early. The edamame beans are tender and green. They taste ever so slightly sweet. As they mature into soybeans, they turn a tannish/beige color and lose their sweet taste.

Edamame is a great source of plant protein. A half cup of edamame beans is said to have 11 grams of protein. These little beans are also considered a complete protein as they include nine essential amino acids. These amino acids decrease as these pods mature into soybeans. Edamame are also high in fiber, healthy fats, folate, vitamin K, magnesium, iron, zinc, and copper.

These immature soybeans can be steamed in their pods and enjoyed as a snack, or sauteed with spices and added to a bowl, stir fry, and salad, or cooked into a curry like this one.

Here’s what makes this curry so good, for me:

• It’s so easy to make
• Requires minimal prep
• It is flavorful
• It is creamy
• It is a versatile dish that’s enjoyed by vegans and non-vegans alike.
• Packed with plant protein from edamame, it is a healthy vegan side dish

What are the ingredients needed to make this edamame curry recipe?

You will need the following 10 main ingredients, as well as salt and pepper.

1. Extra virgin olive oil
2. Frozen edamame beans
3. Onion
4. Garlic cloves
5. Fresh ginger
6. Smoked paprika
7. Garam masala
8. A Roma tomato
9. Coconut milk
10. Water

And for garnish, some chopped fresh parsley or cilantro. You will also need some salt and black pepper to season this curry to taste.

Substitutions

Extra virgin olive oil
Any mild-flavored oil, such as avocado oil or vegetable oil, can be used instead of the EVOO.

Onion
You could use a yellow or red onion in this dish. A fresh whole onion can be substituted with some peeled and chopped onions. However, the peeled and chopped onion is not as budget-friendly.

Fresh cloves garlic + fresh ginger
Fresh garlic and ginger add so much to this dish, and I would strongly suggest that powdered versions not be substituted in.

Spices
I used a combination of smoked paprika and garam masala. However, paprika could be a substitute for the smoked paprika. And, curry powder could be a substitute for the garam masala.

A Roma tomato
Any fresh tomato could be used instead of a Roma tomato.

Coconut milk
I used full-fat coconut milk in this dish. Light coconut milk will not result in the same creamy texture.

Water
Instead of water, vegetable stock could be used in this dish for even more flavor.

Instructions to make this easy curry

This is such a simple dish. The only part of prepping this dish that might be tedious is peeling and chopping the onions, ginger, and garlic.

Step 1 is peeling and chopping the onion, ginger, and garlic. Once the onion, ginger, and garlic are peeled and chopped, set them aside, and chop the tomato.

Step 2: Then, add a few tablespoons of the EVOO to a large saucepan and set the saucepan over a stovetop set to medium heat.

Step 3: Add the peeled and chopped onion, ginger, and garlic to the pan and let them saute for 7-8 minutes, stirring often.

Step 4: Then, add all the other ingredients, such as the frozen edamame, smoked paprika, 2 teaspoons of the garam masala, the chopped tomato, the coconut milk, and water to the saucepan.

Step 5: Cover the saucepan and let this curry simmer for 8 minutes over medium-high heat.

Step 6: Turn off the stove, remove the lid, and stir in the 1/4 teaspoon of garam masala.

Step 7: Season this dish with salt and pepper to taste.

An option is to serve this dish, garnished with some red pepper flakes and chopped fresh cilantro, parsley, or aromatic curry leaves.

Storage

This dish can be stored in an airtight container in the fridge for up to 5 days.

This curry can also be frozen in an airtight container. To defrost it, remove it from the freezer and place it on the kitchen counter to thaw, or defrost it using the corresponding defrost setting on your microwave. Then heat it until it is warm.

Serving Suggestions

This protein-packed, one-pot, easy edamame curry can be served with grains such as brown rice, quinoa, or cous cous.

It can also be served with naan or roti.

It can be made into a marvelous vegan meal with this yellow rice, this zucchini saute, this cashew curry, some strawberry chutney, and some carrot croquettes.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!