Curried Peppers and Edamame

Name: Curried Peppers and Edamame
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp curry powder; 340 grams bag frozen shelled edamame (green) soybeans; 4 cloves garlic or 1/2 teaspoon garlic powder; 158 milliliters uncooked jasmine rice; 1 medium onion; 1 teaspoons salt; 118 milliliters salted roasted cashews; 397 grams can unsweetened coconut milk (not cream of coconut); 1 Tbsp vegetable oil; 59 milliliters water; 2 mediums bell peppers (red, yellow, orange or mixture)

Need a gluten free and vegan main course? Curried Peppers and Edamame could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains around 18g of protein, 40g of fat, and a total of 609 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of jasmine rice, vegetable oil, coconut milk, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the roasted cashews you could follow this main course with the Banana Cajeta Cashew Gelato as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In a 2-quart saucepan, heat the rice and 1 cup water to boiling over high heat. Reduce heat to medium. Cover with lid; simmer 15 to 20 minutes or until the water has been absorbed and the rice is tender. (Keep the lid on the pan until the rice has cooked 15 minutes before checking if the water has been absorbed. The steam of the simmering water is necessary for the rice to cook.)

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Frying Pan

Meanwhile, peel and finely chop the garlic.

Ingredients you will need

Garlic

Cut each bell pepper in half lengthwise, and cut out seeds and membrane.

Ingredients you will need

Bell Pepper

Seeds

Cut each half into 1/2-inch strips, then cut the strips crosswise in half to measure 3 cups.

Peel the onion, and cut in half lengthwise.

Ingredients you will need

Onion

Place each half, cut side down, on cutting board; cut lengthwise into thirds, then cut crosswise into thirds to make about 1-inch chunks.

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Cutting Board

In a 12-inch nonstick skillet, heat the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the curry powder; cook 1 minute, stirring constantly to prevent scorching and to develop the flavor. Stir in the garlic, bell peppers, onion, edamame, salt and 1/4 cup water (add water last so it doesn't spatter). Cook 2 minutes, stirring frequently and scraping bottom of skillet to mix curry powder with vegetables. Cover with lid; cook about 4 minutes longer or until vegetables are tender.

Ingredients you will need

Bell Pepper

Curry Powder

Vegetable

Edamame

Garlic

Onion

Water

Salt

Equipment you will use

Frying Pan

Open the can of coconut milk, and stir the milk with a fork or wire whisk until it is smooth and creamy. Measure 1 cup coconut milk, and stir into vegetable mixture. Reduce heat to medium-low. Simmer uncovered about 2 minutes, stirring occasionally, until hot.

Ingredients you will need

Coconut Milk