This spicy and easy Indian style Edamame Curry takes no more than 20 minutes to put together on a weeknight. It is full of flavor and freshness, and it’s guaranteed to be an everybody-pleaser. Although edamame beans, or fresh soy beans, are not a traditional ingredient in Indian cooking, their nutty taste makes them swimmingly suitable for sauces with predominantly Indian flavors. Also, unlike dry beans that need to be cooked until tender, fresh edamame beans can be allowed to retain their toothsome character in a curry, adding a rather pleasing pop of texture to the dish. This makes it, in my experience, kid-friendly. Or at least Jay-friendly. 😉 You can make this edamame curry with a minimal amount of chopping. Mince an onion and all you have left to do is cut open a bag of frozen edamame and a bag of frozen veggies. Oh, and open a can of coconut milk. It doesn’t get any easier. The garam masala (you can use storebought although I strongly recommend making this garam masala recipe I just shared with you) adds so much flavor to this curry, with spicy, lemony and fruity notes. Try it today, or the next time you’re looking to make dinner in a hurry. You’ll come away feeling like a star because this is not just delicious and gorgeous food–it’s incredibly healthy as well. Then be sure to come back and tell me about it!
Why you’ll love this Edamame Curry
Creamy. Spicy but not overwhelmingly so. Easy. One-pot. Healthy, with protein and fiber from the edamame, and the bell peppers. Easy to tweak and adjust to veggies you have on hand. Crowd pleaser.
Veggie substitution suggestions
I love bell peppers in this curry, and because it’s a curry in a hurry, I use frozen, chopped bell peppers. That said, you can substitute to your heart’s content. Only caveat is that the veggies should be quick-cooking or you will need to precook them. Check to get new recipe updates by email.
Here are some ideas:
Sliced mushrooms Sugar snap peas Zucchini Roasted eggplant (don’t add raw eggplant–it’ll need much longer to cook) Baby spinach Cherry tomatoes Boiled, diced potatoes or sweet potatoes Butternut squash
More Indian vegan curry recipes
Recipe card
