Edamame Coconut Curry
A vibrant and nourishing edamame coconut curry packed with protein and flavor, perfect for a high-protein modern meal.
15 min
Prep
25 min
Cook
4
Serves
400
Calories
Macros · per serving
31g protein
33g carbs
20g fat
Ingredients
For 4 servings
- 4 cups edamame
- 1 can coconut milk
- 1 onion
- 3 cloves garlic
- 1 inch ginger
- 1 red bell pepper
- 2 carrot
- 1 tablespoon curry powder
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 1 lime
- 1/4 cup cilantro
Instructions
- 1
Chop the onion, garlic, ginger, red bell pepper, and carrot into small pieces.
- 2
In a large pan, heat olive oil over medium heat.
- 3
Add the chopped onion, garlic, and ginger to the pan, and sauté for 2-3 minutes until fragrant.
- 4
Stir in the chopped red bell pepper and carrot, and cook for an additional 5 minutes until they start to soften.
- 5
Add the curry powder, stirring well to coat the vegetables.
- 6
Pour in the coconut milk and bring to a gentle simmer.
- 7
Add the edamame, then season with salt and black pepper to taste, and cook for 10 minutes until the vegetables are tender.
- 8
Squeeze the juice of the lime over the curry, then stir in the chopped cilantro.
- 9
Serve hot, with lime wedges on the side for extra zest.
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