Edamame curry
Bright green edamame and spinach simmered in a creamy coconut tomato curry, a freezer-aisle dinner that comes together in half an hour with a surprising amount of protein.
- 40 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $2.33 a serving
- 600 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 can diced tomatoes
- ½ can coconut milk
- 3 cups frozen shelled edamame
- 1 package frozen chopped spinach
- 1 lime, cut into wedges (optional)
From your pantry
- 2¾ cups water, divided
- 1¼ tsp salt, divided
- 2 tbsp vegetable oil
Each serving has about 600 calories, 23 g protein, 80 g carbs and 24 g fat, and costs about $2.33 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No diced tomatoes? Crushed tomatoes work.
- No coconut milk? Light coconut milk works.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it in a with 2¼ cups water and ¼ teaspoon salt over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, and cook on low for 18 minutes. Take it off the heat and leave the lid on until you serve.
Low heatTimer: 18 min
Meanwhile, heat the oil in a large, deep or pot over medium heat. Add the onion and cook about 5 minutes, until soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Add the garlic, ginger, curry powder and garam masala and stir 1 minute, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heatTimer: 1 min
Pour in the tomatoes, coconut milk and ½ cup water, add 1 teaspoon salt, and .
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heat
Add the frozen edamame and the block of frozen spinach and 10 minutes, breaking up the spinach with a spoon as it thaws, until everything is hot and the sauce is thick.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 10 min
Dolly’s tip: Both go in straight from the freezer. The curry cools down for a minute, then comes right back to a bubble.Taste for salt and serve over the rice with lime wedges for squeezing.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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