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.

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.

CURRIED PEPPERS AND EDAMAME

Steps:

• In a 2-quart saucepan, heat the rice and 1 cup water to boiling over high heat. Reduce heat to medium. Cover with lid; simmer 15 to 20 minutes or until the water has been absorbed and the rice is tender. (Keep the lid on the pan until the rice has cooked 15 minutes before checking if the water has been absorbed. The steam of the simmering water is necessary for the rice to cook.)
• Meanwhile, peel and finely chop the garlic. Cut each bell pepper in half lengthwise, and cut out seeds and membrane. Cut each half into 1/2-inch strips, then cut the strips crosswise in half to measure 3 cups.
• Peel the onion, and cut in half lengthwise. Place each half, cut side down, on cutting board; cut lengthwise into thirds, then cut crosswise into thirds to make about 1-inch chunks.
• In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the curry powder; cook 1 minute, stirring constantly to prevent scorching and to develop the flavor. Stir in the garlic, bell peppers, onion, edamame, salt and 1/4 cup water (add water last so it doesn't spatter). Cook 2 minutes, stirring frequently and scraping bottom of skillet to mix curry powder with vegetables. Cover with lid; cook about 4 minutes longer or until vegetables are tender.
• Open the can of coconut milk, and stir the milk with a fork or wire whisk until it is smooth and creamy. Measure 1 cup coconut milk, and stir into vegetable mixture. Reduce heat to medium-low. Simmer uncovered about 2 minutes, stirring occasionally, until hot. Pour remaining coconut milk into storage container; cover and refrigerate for another use.
• Serve over rice and sprinkle with cilantro and cashews.