Edamame and Mixed Vegetable Kurma
There are so many different kinds of kurma I make, but this edamame kurma is by far my new favorite of them all! The buttery edamame beans add a delicious meaty texture to the dish, while the caramelized onions add so much depth and character. The coconut is an added bonus which makes the dish a comfort food! This would be a delicious add to your Plant Based Whole30!
PREP TIME
25 minutes
COOK TIME
15 minutes
INGREDIENTS
23
Serves: 4
Ingredients
- 2 cups2 cups2 cups Edamame (Soybeans), frozen
- 1 whole1 whole1 whole Potatoes, White, diced
- 1 whole1 whole1 whole Onion, Sliced lengthwise
- 1 whole1 whole1 whole Tomato, diced
- 1 tsp1 tsp1 tsp Ginger Root, chopped finely
- 1 tsp1 tsp1 tsp Garlic, chopped
- 1 whole1 whole1 whole Carrots, diced
- 1 cup1 cup1 cup Green Beans, chopped
- 0.5 whole0.5 whole0.5 whole Lemon, juiced
- 1.5 tsp1.5 tsp1.5 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Cilantro, chopped
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 0.5 cup0.5 cup0.5 cup Coconut Meat, or shredded coconut
- .5 Tbsp.5 Tbsp.5 Tbsp Fennel Seed
- 1 tsp1 tsp1 tsp Chili Powder
- 1 tsp1 tsp1 tsp Turmeric Powder
- 2 whole2 whole2 whole Bay Leaf
- 1 whole1 whole1 whole Cinnamon Stick, Whole
- 4 whole4 whole4 whole Cloves, Whole
- 4 whole4 whole4 whole Cardamom Pods
- .5 Tbsp.5 Tbsp.5 Tbsp Fennel Seed
Grind these into a paste
Spices
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Set the Instant pot on sauté mode
- Add the oil and once it heats up, throw in the bay leaves, cinnamon, cardamom, fennel, and cloves
- Add the onions and sauté till they turn slightly brown. The caramelization adds an amazing flavor to the whole dish
- Thereafter, add the chopped ginger and garlic and sauté for a couple of minutes
- Stir in the tomatoes and sauté for a minute
- Now add all your vegetables – carrot, beans, potatoes and edamame beans
- Add the turmeric, chili powder and salt and give it all a good mix
- Pour in 2 cups of water followed by the ground coconut paste on top. Don’t stir this
- Close the lid, set the Instant pot on manual pressure cook mode and set the timer for 7 minutes
- Open once all the pressure is released
- Garnish with chopped cilantro and the juice of half the lemon
- The delicious kurma can be had with a steaming bowl of sauteed cumin cauli rice for Plant Based whole30 or a bowl of rice for a gluten free option.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 281 |
| Fat: | 15 g |
| Carbohydrates: | 27 g |
| Protein: | 10 g |
| Cholesterol: | 0 g |
| Sodium: | 871 mg |
| Fiber: | 9 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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