Kerala-Style Edamame Curry Recipe

Name: Kerala-Style Edamame Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. fennel seeds; 1 Tbs. brown mustard seeds; 2 tsp. cumin seeds; 2 tsp. vegetable oil, divided; 1 large onion, half chopped, half sliced, divided; 4 cups low-sodium vegetable broth; 1/2 cup reduced-fat coconut milk; 4 cups peeled, diced butternut squash; 1 medium head cauliflower, cut into bite-size pieces; 1 Tbs. minced fresh ginger; 1/2 tsp. ground turmeric; 1/2 tsp. coarse salt; 2 cups frozen shelled edamame; 6 Tbs. unsweetened flaked or shredded coconut; 1/2 cup chopped cilantro

Servings: persons

1 Tbs. fennel seeds
1 Tbs. brown mustard seeds
2 tsp. cumin seeds
2 tsp. vegetable oil, divided
1 large onion, half chopped, half sliced, divided
4 cups low-sodium vegetable broth
1/2 cup reduced-fat coconut milk
4 cups peeled, diced butternut squash
1 medium head cauliflower, cut into bite-size pieces
1 Tbs. minced fresh ginger
1/2 tsp. ground turmeric
1/2 tsp. coarse salt
2 cups frozen shelled edamame
6 Tbs. unsweetened flaked or shredded coconut
1/2 cup chopped cilantro

1
Heat fennel, mustard, and cumin seeds in dry skillet over medium-low heat.
2
Cover, and cook 2 minutes, or until mustard seeds begin to pop, shaking pan occasionally.
3
Turn off heat, and keep skillet covered until popping subsides.
4
Heat 1 tsp.
5
oil in large saucepan over medium heat.
6
Add chopped onion; saute 6 minutes.
7
Add 1 cup broth, stirring bottom of saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk.
8
Stir in squash, cauliflower, ginger, turmeric, salt, and toasted spices.
9
Bring mixture to a boil, reduce heat to low, and simmer, uncovered, 30 minutes.
10
Add edamame, and cook 10 minutes more.
11
Meanwhile, toast coconut in small skillet over medium heat 3 to 4 minutes, or until browned and fragrant.
12
Set aside.
13
Heat remaining 1 tsp.
14
oil in medium skillet over medium heat.
15
Add sliced onion; saute 12 minutes, or until golden.
16
To serve, spoon curry into 6 bowls.
17
Garnish each serving with golden onion slices, toasted coconut, and cilantro.

1752

kcal

Calories

189

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbs. fennel seeds, 1 Tbs. brown mustard seeds, 2 tsp. cumin seeds, 2 tsp. vegetable oil, divided, and more.

Yes, Kerala-Style Edamame Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kerala-Style Edamame Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions