Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu
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Vegan Richa · by Vegan Richa★ 5.0 (2)

Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 32%
CARBS 25G27% OF CAL
12G FIBER5G OTHER8G TOTAL SUGAR
FAT 25G63% OF CAL
17G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tangy South Indian curry of edamame with a balance of spices, tamarind, and coconut milk. It's aromatic and satisfying, served as a vegetarian main with rice or flatbread.

mainindiancurrybeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 2 teaspoons safflower or any neutral oil
  • 1 teaspoon black mustard seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon urad dal (split black gram, or use petite yellow lentils)
  • 10 curry leaves (coarsely chopped)
  • Pinch asafetida (omit to make gluten-free)
  • 1/2 cup chopped red onion (or pearl onions)
  • 4 cloves garlic (chopped)
  • 2 medium tomatoes (chopped (1 1/2 cups))
  • 1 teaspoon sambhar powder (or use 2 teaspoons ground coriander *)
  • 1 teaspoon tamarind paste (concentrate)
  • 3/4 teaspoon cayenne (or to taste)
  • 1 1/2 cups edamame (fresh or thawed if frozen, or other fresh or cooked beans like fava beans, butter beans, or lima beans)
  • 3/4 cup coconut milk (canned or culinary)
  • 1 cup or more water
  • 3/4 teaspoon salt (or to taste)
PREP
15M
SODIUM
939MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.