Edamame Curry with Vegetables
A quick and nutritious vegan curry packed with protein-rich edamame and vibrant vegetables, perfect for a low-calorie, high-protein meal.
10 min
Prep
40 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
48g carbs
13g fat
Ingredients
For 4 servings
- 600 g edamame
- 400 g frozen mixed vegetables
- 400 ml coconut milk
- 2 tbsp curry powder
- 1 onion
- 2 clove garlic
- 1 tbsp ginger
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 133 g brown rice
Instructions
- 1
Cook the brown rice according to the package directions.
- 2
Thaw the frozen edamame if necessary and set aside.
- 3
Chop the onion, mince the garlic, and grate the ginger.
- 4
Heat olive oil in a large pan over medium heat.
- 5
Add the chopped onion, sauté until translucent, about 3 minutes.
- 6
Add minced garlic and grated ginger, cook for another minute until fragrant.
- 7
Stir in the curry powder and sauté for 1 minute.
- 8
Add the thawed edamame and mixed vegetables to the pan.
- 9
Pour in the coconut milk, stirring to combine, and bring to a simmer.
- 10
Season with salt and black pepper to taste.
- 11
Simmer for 5 minutes until the vegetables are tender and the flavors meld.
- 12
Serve hot over brown rice.
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